Name: Pico de Gallo
Total time: 5 min
Ingredients: 1/2 red onion, peeled and chopped into small dice; 1/2 bunch cilantro, leaves and stems, chopped roughly; 3 scallions, white and green parts, sliced thinly; 5 medium tomatoes, cored and chopped into small dice; 1 heaping tablespoon Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang); 1 tablespoon kosher salt; Juice of 1 lime

This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang) adds a twist on a traditional pico de gallo. Serve alongside a carne asada taco, or pair with tortilla chips for a truly delicious weeknight meal.

Pico de Gallo

red onion,

cilantro, leaves and stems, chopped roughly

scallions, white and green parts, sliced thinly

tomatoes,

Chinese chili bean sauce (toban djan)

salt

lime

In a large, nonreactive bowl, add all the ingredients and stir to combine. Adjust seasoning to taste. Serve with carne asada and grilled tortillas. Serve remainder with tortilla chips.

Pico de Gallo

Total: 5 minutes

Author : Sam Sifton

Ingredients

Instructions

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