This week Chef Josh Smith of Alltown Fresh shows Tina Redwine how to make savory summer dishes. 

Pico de gallo recipe ( yeild : 2qt / 57.5 oz )

Item volume

Roma tomato 6 ea.

Spanish onion 1 each small

Jalapeno 1 each

Garlic 1 each clove

Cilantro ½ bunch

Lime juice 2 tablespoons

Olive oil 1 tablespoon

Kosher salt 2 teaspoon

Equipment : cutting board, chefs knife, measuring spoon set, large metal bowl, microplane

1. Gather all the equipment and ingredients needed.

2. Sanitize your work space, start with clean and organized table and area.

3. Dice onions into small ¼ inch cubes and place in a mixing bowl

4. Slice tomatoes in ¼ and remove the seed. Hand dice the tomatoes into 1/4in cubes and add to the mixing bowl.

5. Slice jalapeno in half, remove seeds, dice into 1/8 inch cubes, add to the mixing bowl.

6. Chop cilantro and add to the bowl with diced vegetables.

7. Season the diced vegetables with lime juice, evoo, salt and microplane garlic.

Pro tip : pico de gallo taste best when enjoyed with in hours of being made.

Josh Smith 

ALLTOWN FRESH 
1941 Dixwell Avenue
Hamden, CT 06541
PHONE: (475) 241-0022