smoked pico de gallo by chef timothy hollingsworth
INGREDIENTS
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
PREPARATION
Steps
1
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
2
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.
3
When the tomatoes are finished, toss all ingredients in a medium bowl and finish with lime juice and salt. Serve and enjoy!
4
This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Cheftimhollingsworth.