Pico de Gallo Soft Tacos - Using up old veg
Updated: Feb 22, 2021
A zingy pico de Gallo with a smoky sauce in a plain flour & water flatbread wrap
This recipe is a response to a query - what can you do with a red onion and a green pepper - both a bit old?
The veg is halved: one half is the Pico de Gallo, fried off with white wine vinegar or lime juice; the other half is roasted, then blitzed with chipotle.
Contrasting tastes from the same veggies!
200g plain flour
1 tsp salt
2tbsp olive oil
dried mint, sumac, garlic powder
white wine vinegar - or lime zest and juice
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Blend the flour, salt, mint & oil in a bowl
Add warm water - as much as you need to bring the dough together
Knead the dough, flatten it out and add the sumac and garlic powder - or whatever you fancy
knead the dough again to work the spices in
Wrap in clingfilm and place in the fridge for 30 minutes
Meanwhile... Preheat the oven to 200ºC
Halve the onion and pepper, reserving one half of each for the paste
Place the reserved halves on a baking tray along with 3 garlic cloves - skin on
Drizzle in olive oil and salt
Place in the oven for 20 minutes
Now the other halves...
Remove any bits as necessary - depending on age - and finely chop them
Chop the chilli and 3/4 of the tomatoes
Heat some olive oil in a pan
Add the chopped veg
Add the lime zest and juice - or a glug of white wine vinegar
Add salt and thyme
Set to simmer
Peel the roast garlic, and place it, and the other roast veg in a bowl or jug
Add a handful of parsley, chipotle paste, ground coriander and the rest of the tomatoes
Blitz to a paste. Add salt to taste
Break chunks off the dough and flatten to a disc on a floured surface
Roll the disc out to a thin, flat pancake
In a frying pan with a little oil, cook for 1 minute per side - the bread will bubble
Lay the taco flat, spoon in the chopped veg mix, then spoon over the roast veg paste. Sprinkle with coriander leaves - or whatever you have to hand - roll up the taco and enjoy.