🥑🌽 "Souped Up" Pico de Gallo
This vibrant vegan salsa features a depth of flavor from sweet Vidalia onion, mixed tomatoes, and the tangy heat of pickled jalapeños and their brine and creamy avocado. Most importantly, it features raw corn, and I think that's the best way to be corny! As you may already know from my previous post, I am a part-time vegan as all of us are. Share and enjoy food!!
Unauthentic, and pleasing, like most things on the internet 😜
“Souped Up”
Yields: About 4 cups
Prep time: 20 minutes
🌶️ Ingredients
* Tomatoes: 2 large vine-ripened tomatoes (diced, seeds and liquid removed), plus 1 cup cherry tomatoes (halved or quartered)
* Onion: 1/2 medium Vidalia onion, finely diced
* Pickled Jalapeño: 2-3 tablespoons, finely chopped (adjust to your heat preference)
* Jalapeño Brine: 1 tablespoon (the liquid from the jar)
* Cilantro: 1/2 cup, freshly chopped
* Lime Juice: 3 Tbsp, freshly squeezed
* Salt: 1/2 tsp, or to taste
* Corn: 1 cup, fresh kernels (from 1-2 cobs) or thawed frozen corn
* Avocado: 1 large, semi-ripe, cut into 1/2-inch chunks
🔪 Instructions
* Prepare the Base: In a large mixing bowl, combine the diced vine-ripened tomatoes and the halved cherry tomatoes. Add the finely diced Vidalia onion, chopped pickled jalapeño, and chopped cilantro.
* Add Acidity: Pour in the freshly squeezed lime juice and the jalapeño brine. Sprinkle with salt. Gently toss all the ingredients together until they are well combined.
* Incorporate Corn and Avocado: Add the fresh corn kernels and the chunks of semi-ripe avocado to the mixture.
* Tip: Use a semi-ripe avocado—it holds its shape better in the salsa than a very soft one.
* Gentle Toss: Gently fold the corn and avocado into the pico de gallo mixture. You want to coat them without mashing the avocado chunks.
* Taste and Adjust: Taste the salsa and adjust the seasoning as needed. You may want to add a little more salt, lime juice, or pickled jalapeño/brine for tang and heat.
* Chill and Serve: For the best flavor, cover the bowl and refrigerate for about 15-30 minutes to allow the flavors to meld. Serve chilled or at room temperature with tortilla chips.
