smoked pico de gallo by chef timothy hollingsworth
3 Cup Roma Tomatoes, Diced
1 jalapeño, diced
1/2 red onion, diced
1/2 Bunch cilantro, finely chopped
2 lime, juiced
To Taste salt
To Taste olive oil
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Place the diced tomatoes on a small sheet pan spreading them into a thin layer. Place the sheet pan directly on the grill and smoke for 30 minutes.
When the tomatoes are finished, toss all ingredients in a medium bowl and finish with lime juice and salt. Serve and enjoy!
This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Cheftimhollingsworth.