Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo
Nothing enhances the beauty of the outdoors during spring and summer and captures the culinary essence of these seasons like a freshly-grilled cut of meat, chicken or pork.With the time for backyard barbecues, beach cookouts and lakeside picnics fast approaching, award-winning, Miami, Florida-based Chef Adrianne Calvo has put her trademark Maximum Flavor twist into the highly popular garnish, Pico de Gallo. The medley of various vegetables and herbs notably enhances the flavor of a wide variety of dishes, and Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo brings a new delicious dimension to this traditional favorite.
Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo embodies the current trend of a multi-cultural, global approach to all things culinary, as well as an embracing of fresh, natural ingredients. The added step in Chef Adrianne’s recipe ofoven roasting the tomatoes raises the level of “umami” (the fifth flavor) naturally, adding a unique dash of succulenceto what is already a mouth-watering selection.
Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo not only serves as the ideal complement to your favorite meat, chicken or pork dish, but can also be enjoyed with some crispy tortilla chips.
“I believe in soaking in all that spring and summer has to offer—sunshine, the outdoors and great food,” said Chef Adrianne. “This recipe is a natural fit with all of those awesome aspects of what is a terrific time of year, and it’s easy to prepare too!”.
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Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo embodies the current trend of a multi-cultural, global approach to all things culinary, as well as an embracing of fresh, natural ingredients. The added step in Chef Adrianne’s recipe ofoven roasting the tomatoes raises the level of "umami" (the fifth flavor) naturally, adding a unique dash of succulenceto what is already a mouth-watering selection.
Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo not only serves as the ideal complement to your favorite meat, chicken or pork dish, but can also be enjoyed with some crispy tortilla chips.
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- 1 cup red cherry tomatoes halved
- 1/4 tsp. kosher salt
- 1/4 tsp. granulated sugar
- 1 Tbsp. olive oil
- 1 Tbsp. jalapeno seeded, deveined and minced
- 1 Tbsp. Lime Juice
- 1/4 cup white onion minced
- 1/2 cup Cilantro
- kosher salt & pepper to taste
- Preheat the oven to 450 degrees F.
- Place the tomatoes in a small mixing bowl and toss them with salt, sugar, and olive oil then, transfer onto a baking sheet.
- Roast tomatoes in oven for 12-15 minutes.
- Set aside. Preheat a fryer (or pot with oil) to 375 degrees F.
- Flash fry the cilantro for 20 seconds .
- Drain onto a plate lined with paper towel.
- Rough chop the roasted tomatoes.
- In a mixing bowl, combine, tomatoes, onion, jalapeno, lime juice, and season with salt and pepper to taste.
- Add crispy cilantro right before serving.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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