Pica-Pica
Submitted by:
4 cups
Ingredients:
4 cup (500g) cherry tomatoes, quartered
1 cup (150g) shallots, thinly sliced
1 whole garlic bulb, peeled and finely diced
1/2 -1 tbsp chili flakes, plus more for seasoning
2-3 tbsp red wine vinegar, or to taste
1 handful of basil leaves, roughly chopped, plus more if necessary
1 handful of thyme, tied into a bunch
Olive oil, to cover
Coarse salt, to taste
Instructions:
In a bowl, add the tomatoes, season with salt, and toss. This will help draw out the juices from the tomatoes while you cook the shallots and garlic.
In a large pan, add the shallots, garlic, chili flakes, and enough olive oil to slightly submerge the aromatics. Set the flame to medium-low and cook until the aromatics start to lightly sizzle. Lower the heat and continue to cook until the shallots are translucent, about 10-15 minutes more. Avoid browning the garlic in the pan. This process is to infuse the oil with the flavors of garlic and chili.
Pour the chili garlic mixture into the bowl of tomatoes. Add red wine vinegar and taste to adjust the seasoning by adding more vinegar (if necessary), salt, and/or chili flakes. Add the basil leaves and toss until fully incorporated. Lastly, add the bundle of thyme and bury it in the tomato liquid. Refrigerate for at least a few hours or overnight for best results.
Special Notes:
This recipe is best served on top of crackers or toasted bread. The serving size can vary depending on the amount of olive oil used to submerge the aromatics
Comments
