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Photo credit: John lee PicTures

by chris lilly

coA l- F i r e D



g A l lo

everything is better on the charcoal grill. The added smoky flavor plus the hint of lime juice and cilantro takes this sweet and spicy salsa to a new level. i like to let the Pico de gallo sit for 30 minutes so the flavors meld together, but it rarely lasts that long in my backyard!

INGrEDIENtS Makes 2 cups Prep time: 10 minutes Cook time: 5 minutes 1 medium white onion 2 jalapeño peppers 1 banana pepper 6 plum tomatoes 1/3 cup chopped cilantro 2 cloves garlic, crushed 3/4 teaspoon salt 1/2 teaspoon sugar 1/2 lime, juiced


  • 1.

    build a charcoal fire for direct grilling with kingsford® charcoal. While the grill is heating cut the onion into round slices, each 1/2-inch thick. cut the peppers in half and remove the seeds and veins. Place the prepared vegetables and whole tomatoes directly over the hot coals (approximately 500 degrees) and cook for 5 minutes, turning once or until they char and start to soften.

  • 2.

    remove the vegetables from the grill and dice. combine the diced vegetables, cilantro, garlic, salt, sugar and lime juice in a small bowl. let the Pico De gallo sit for 30 minutes so the flavors will meld together. serve immediately or refrigerate and serve chilled.

Chris Lilly, vice president of Big Bob Gibson Bar-B-Q, is one of America’s best-known barbecue pitmasters. He has appeared on The Today Show, Live with Regis and Kelly and The Martha Stewart Show as well as numerous Food Network programs. Lilly has been featured in Food and Wine, The New York imes, Relish, Southern Living, ravel and Leisure, The Wall Street Journal and The Washington Post.

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