Name: Topgolf Knoxvilles Pico De Gallo, Sour Cream, House Salsa & Shredded Cheese Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups ripe tomatoes (Roma or plum), seeded and diced; 1 cup white or red onion, finely diced; 0.5 cup fresh cilantro, chopped; 1 each jalapeño, seeds removed and finely minced (adjust to taste); 2 tbsp fresh lime juice; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 cup full-fat sour cream; 1 tsp fresh lime zest; 1 tsp fresh lime juice; 0.25 tsp ground cumin; 0.25 tsp salt; 1 tbsp water (to thin, optional); 4 each roma or vine tomatoes; 2 each serrano or jalapeño peppers; 0.5 cup white onion, quartered; 3 each garlic cloves, unpeeled; 0.25 cup fresh cilantro leaves; 1 tbsp fresh lime juice; 1 tsp kosher salt; 0.25 tsp ground black pepper; 1 tsp olive oil (optional, for roasting brush); 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, Asadero); 0.25 cup cotija or queso fresco (optional, crumbled)

Method

Pico de Gallo

Prep vegetables

Wash tomatoes, cilantro and jalapeño. Remove tomato seeds by halving and gently scooping or tipping seeds out; dice tomatoes into roughly 1/4-inch pieces. Finely dice the onion and mince the jalapeño (remove seeds for milder heat). Chop cilantro leaves and stems finely.

Combine diced tomatoes, onion, jalapeño and cilantro in a medium mixing bowl. Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir gently to combine.

Taste and adjust seasoning: add more lime or salt to balance acidity and saltiness. Let the pico rest at room temperature for at least 10–15 minutes to allow flavors to meld before serving (can refrigerate up to 4 hours).

Sour Cream Topping

In a small bowl, combine 1 cup full-fat sour cream, 1 teaspoon fresh lime zest, 1 teaspoon fresh lime juice, 1/4 teaspoon ground cumin and 1/4 teaspoon salt.

Whisk until smooth. If you prefer a thinner drizzleable consistency, add up to 1 tablespoon water, 1 teaspoon at a time, until you reach desired texture. Refrigerate until ready to use. Taste again and adjust salt or lime for brightness.

House Salsa (Roasted)

Preheat broiler (or prepare a hot cast-iron skillet/grill). Line a baking sheet with foil if broiling and optionally brush tomatoes and peppers lightly with 1 teaspoon olive oil to promote even charring.

Place whole tomatoes, peppers and unpeeled garlic cloves on the baking sheet (on the skillet/grill if using). Broil or roast 6–10 inches from heat for 8–12 minutes, turning occasionally, until skins are blistered and charred in spots and garlic softens.

Remove from heat and let cool slightly. Peel garlic cloves. Transfer roasted tomatoes, peppers, garlic and 1/2 cup quartered onion to a blender or food processor. Add 1 tablespoon fresh lime juice, 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Pulse 6–10 times until you reach a chunky salsa consistency (blend more for smoother). Stir in 1/4 cup chopped cilantro. Taste and adjust salt or lime. Chill if not using immediately; salsa keeps 3–4 days refrigerated.

Shredded Cheese

If using a block of cheese, shred 2 cups of Mexican blend cheese on the large holes of a box grater or with a food processor. Crumble 1/4 cup cotija or queso fresco if desired.

Keep cheeses refrigerated until ready to garnish. If you plan to melt cheese on hot fajitas, sprinkle over protein/vegetables in the last 1–2 minutes of cooking so it melts evenly.