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Making this jam is as simple as sauteing onions. I used a small red onion, but if you can’t find one on the smaller side, half of a large will do just fine. Then slice it as thin as you can. I like to use a mandoline slicer for this so it’s all consistant. I use the thickest setting on mine so the onion has a little substance to it. If you don’t own a mandoline, just try and cut the onions as evenly as possible.

Then sautee your onions in a bit of cooking oil on a medium or medium low heat until they get soft and browned. We’re going for more of a carmelization brown, not a burnt brown. Once they’re soft, add in your vinegar and sugar and combine. Stir the mixture frequently so the sugar doens’t burn and it’ll become thick and jammy. Then just pile on top of your burger and dig in.

To recreate the burger in the photo, I toasted up a vegan burger bun. On the bottom bun, I layered my favorite vegan chipotle mayo, fresh arugula, and a Beyond burger patty. I topped that with a slice of my favorite vegan cheese, a pile of my balsamic onion jam, and the top bun. I then devoured it at 9 in the morning in my pajamas. Don’t judge.

• 1 small red onion, sliced thinly
• 1 tbsp balsamic vinegar
• 1 tsp sugar

• Heat a large skillet with a drizzle of oil over medium. Add onion and sauté until soft and brown, 8-10 minutes.
• Add balsamic and sugar and cook until jammy, 2-3 minutes.
• Remove from heat and serve immediately.

The post Balsamic Onion Jam – The Perfect Burger Accompaniment appeared first on Soya Hungry.

Whether you’re looking to whip up a batch of authentic pico de gallo, want to spice it up with fruit or swap in different peppers, or just need some serving suggestions, this guide will walk you through everything you need. Read on for pico recipes, essential ingredients, prep tips, storage advice, and more.

Pico de Gallo Ingredients
The beauty of pico de gallo lies in its simplicity. At its core, this raw salsa contains just four ingredients: tomatoes, onions, jalapeños, and cilantro. Lime juice, salt, and pepper are also added to balance and enhance the fresh flavors.

From there, you may choose to customize your pico by adding ingredients like:

– Avocado
– Mango, pineapple, or other fruit
– Cucumber
– Cumin or oregano
– Garlic
– Corn
– Bell pepper
– Spicy peppers like habanero or serrano
– Cilantro or parsley

No matter what you choose to mix in, be sure your pico contains fresh, in-season ingredients for the best texture and flavor. Crunchy, juicy tomato chunks are key when making authentic salsa fresca.

Traditional Pico de Gallo Recipe

Add some sweet tropical flair to your salsa fresca with mango or pineapple. The contrast of sweet and spicy is perfect for seafood, chicken, or just scooping up with tortilla chips.

Ingredients:

2 medium ripe tomatoes, diced
1/2 red onion, finely chopped
1 large jalapeño, seeded and minced
1 mango or pineapple, peeled, cored, and diced
1 avocado, cubed (optional)
1/4 cup cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste

Instructions:

In a medium bowl, gently mix together all ingredients except avocado.
Add avocado just before serving if using.
Let pico de gallo sit for about 10 minutes for flavors to develop.
Taste and season additionally if desired.
Serve with tortilla chips or as a topping for fish or chicken.

Roasted Tomato Pico de Gallo

Fire-roasting plum tomatoes and other veggies gives this pico recipe a deeper, smokier flavor. Roasting concentrates the tomatoes’ sweetness too.

Ingredients:

1 pound plum tomatoes, halved lengthwise
1 medium white or yellow onion, thickly sliced
2 jalapeños
2 garlic cloves, peeled
1 tablespoon olive oil
1 handful cilantro, chopped
Juice from 2 limes
Salt to taste

Instructions:

Preheat oven to 425°F. On a baking sheet, toss tomatoes, onion, jalapeños, and garlic with oil. Roast 25-30 minutes until slightly charred.
Allow vegetables to cool slightly. Chop tomatoes, onion, and jalapeños. Mince garlic.
In a bowl, combine roasted veggies, cilantro, lime juice and salt to taste.
Let flavors meld for 10 minutes before serving.
Store leftovers in the fridge up to 4 days.

Roasted Tomato Pico de Gallo
Fire-roasting plum tomatoes and other veggies gives this pico recipe a deeper, smokier flavor. Roasting concentrates the tomatoes’ sweetness too.

Ingredients:
– 1 pound plum tomatoes, halved lengthwise
– 1 medium white or yellow onion, thickly sliced
– 2 jalapeños
– 2 garlic cloves, peeled
– 1 tablespoon olive oil
– 1 handful cilantro, chopped
– Juice from 2 limes
– Salt to taste

Instructions:
1. Preheat oven to 400°F. In a baking dish, toss plum tomatoes, onion slices, whole jalapeños, and garlic with the olive oil. Roast for 25-30 minutes.
2. Let veggies cool. Dice tomatoes and chop roasted jalapeños and onion. Mince the garlic.
3. In a serving bowl, combine roasted veggies with cilantro and lime juice. Season with salt.
4. Let flavors marry for about 10 minutes before serving warm or chilled.

Pico de Gallo Serving Tips and Uses
Pico de gallo is top-notch when served alongside tacos, burritos, fajitas, or other Mexican food. But don’t stop there! Try these ideas for how to eat salsa fresca:

– Scoop up with tortilla chips or pita chips
– Stuff into quesadillas or burritos
– Top meats like grilled chicken, steak fajitas, carnitas, or fish
– Spoon over eggs at breakfast
– Use as a burger topping
– Mix into rice and beans
– Stir into mayo or sour cream for a dip
– Scoop with sliced jicama and cucumber
– Mix with canned beans for a quick salad
– Serve over baked potatoes

Storing and Freezing Pico de Gallo
Since pico de gallo contains fresh, uncooked veggies, it’s best consumed soon after prepping—within a couple hours for peak texture and taste. To keep leftover salsa fresca fresh:

– Store in an airtight container in the fridge for 1-2 days max
– Place plastic wrap directly on the surface before sealing to prevent oxidation
– The flavors dull significantly after 2 days

Many people wonder can you freeze pico de gallo? You can, but the texture won’t hold up as nicely. To extend its shelf life by freezing:

– Freeze in airtight plastic freezer bags or containers for 2-3 months
– Thaw overnight in the fridge before using
– Add to cooked dishes rather than eating raw or with chips

Spice Up Your Meals With Homemade Pico de Gallo
With so many easy ways to customize pico de gallo, you could enjoy a different version every day of the week! Start with the basic ingredients, then tweak herbs, veggies, and heat level to invent your own signature salsa fresca. Bright, fresh pico makes an awesome topper for adding flavor to your favorite Tex-Mex and Latin dishes.

The post Pico De Gallo appeared first on Soya Hungry.

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If you don’t own a food processor, this is your sign to buy one. I bought this one 7 years ago and it’s still going strong. I’ve never needed to sharpen an attachement, it’s all dishwasher safe, and I use it at least once a week. Seriously, it’s so worth the investment.

Now that that’s out of the way, let’s talk herb sauce. This sauce isn’t an exact recipe. Use what you like and don’t stress about it being perfect. Every time I make it comes out sightly different but that’s just dependent on what I have and what I’m trying to get through before it goes bad. Did I mention this sauce is amazing for cleaning out the fridge? No? Well I am now. This sauce is amazing for cleaning out the herbs you bought at the beginning of the week but didn’t totally use up.

This recipe only calls for the greens of the green onion. If you were unaware, you can actually use the whites to regrow your onions. It’s super easy and then you’ll have green onions on hand regularly. Just snip the greens off and then place the whites in a shallow bit of water. I like to make a little grid over a small jar with rubber bands. I fit the whites inside each square of the grid so the root is submerged in the water. Leave them on your counter or window sill for a few days and you’ll have regrown greens on your onions! I’ve also tried planting them in a pot after a few days and now I have a little field of green onion that sits on my patio.

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