|A great mix of flavors and textures: |
sweet & hot, sour & tangy, juicy & crisp!
Is everyone sick of the knotweed posts? The season is winding down, but I have been really crushing on the flavor, and I keep thinking of new things to do with it. I just can't eat enough Japanese knotweed.
Pico de Gallo, also known as fresh salsa, is a melody of tomato, onion, cilantro and lime. The tartness of Japanese knotweed plays along well, as does the crunchy texture. It isn't a main focus of the flavor, but it's a great way to add another veggie, you could even sneak it in past picky kids!
Knotweed Pico de Gallo
|I used mine on top of some shrimp,|
seasoned with adobo, cumin and a dash of cayenne
2 plum tomatos
1/2 large red or white onion
4 stalks of Japanese knotweed, about 10" long, and 1/2" thick
1 jalapeno or serrano pepper (optional) *
1/2 cup cilantro
I like my pico de gallo with all the ingredients chopped to about the same size; I find the flavors come together better in each bite.
* I opted not to use a hot pepper here, because I wanted more of the knotweed flavor to come through.
- Remove the seeds and juice bits from the tomatoes, and give them a medium dice. Also do a medium dice on the onion. Mince the jalapeno or serrano, (if using), remove the seeds for less heat. Mix all ingredients together.
- Juice the limes. First roll each one back in forth on the cutting board, while pressing down with your hand. This breaks up the cells a bit, and releases more juice. Mix the juice in with the tomato and onion.
- Slice the knotweed stalks into vertical quarters, then do a medium dice on each quarter stalk. Mix into the tomato/onion.
- Mince the cilantro and mix everything together with a generous amount of kosher salt. Allow to sit for at least 10 minutes for the flavors to come together, this is a good time to make the tacos, though the fresh salsa is also good with tortilla chips, or in lettuce wraps.