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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

5 Tomatoes, diced with skins
left on
1/3 c Onion, chopped
2 Cloves garlic, minced
2 Jalapeno chillies, veins and
some of the seeds removed
up to 4
Salt to taste
1 Lime, juice of
2 Ice cubes
3 T Snipped cilantro, optional

INSTRUCTIONS

Saving cilantro until the last minute, adding just to the portion of
salsa you are serving so the leaves will not turn brownish. Mix all
ingredients together.  All the elements of a good Pico De Gallo should
remain distinct, so  it is NEVER run through a blender--when it is done
correctly. Due to  the hearty amount of fresh lime juice acting as a
preservative, this  salsa will keep in the refrigerator for 3 days.
Viva Texas! This  recipe is taken from the "The Salsa Book" by
Jaqueline Higuera  McMahan.  *My Notes: I think most of the Pico's I've
tasted here in Texas use  the serrano green chiles instead of
jalapenos-a little hotter, a  little more distinct. Although McMahan
states that the cilantro is  optional, I believe that it not only is
essential, but it's the  crowning taste of a good fajita. A must!
Fajitas (in addition to the  Pico) are also good when topped with
marinated grilled onions,  avacado or guacamole (guac. is better), sour
cream (in limited  amounts), taco sauce and/or other salsas. Mandy
Rose, if you take my  advise and use the Pico De Gallo on your fajitas,
your guests will be  mightily impressed that you KNOW what you're doing
when it comes to  this wonderful food. It's quite "toothsome". Posted
to EAT-L Digest  by MiKicks@AOL.COM on Sep 2, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1096mg
Potassium: 1265.4mg
Carbohydrates: 32.9g
Fiber: 7.3g
Sugar: 16.1g
Protein: 5.8g


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