Pico de Gallo
"This fresh salsa is sometimes known as 'tale of the rooster'. I think it must be because of the lovely colors. You can vary the hottness of this receipe by adding more jalepenos or less, but this is, by definition, a VERY hot salsa."
photo by SimplyME
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
12 appetizer servings
ingredients
- 7 jalapenos
- 7 roma tomatoes
- 1⁄2 large onion
- 2 teaspoons minced garlic
- 2 tablespoons chopped fresh cilantro
- 1 dash salt
directions
- Coarsely chop the jalepenos (food processor is best).
- Add the onion; coarsely chop.
- Leave the jalepenos and onions in the bowl.
- Cut each tomato into four pieces and chop.
- Pour into bowl; stir in seasonings.
- Chill at least two hours before serving; overnight is better.
- Before serving, pour off liquid.
- Liquid can be used to season Mexican dishes.
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Reviews
-
This is exactly how I make my Pico de Gallo. I never measure, but I used your measurments and it came out just how I like it!
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
