| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
4 |
Servings |
INGREDIENTS
| 1 |
|
Green pepper |
| 1 |
|
Red pepper |
| 1 |
|
Yellow pepper |
| 1 |
sm |
Purple onion |
| 4 |
|
Cloves garlic; I use 10 |
| 2 |
|
Tomatoes |
|
|
Habaneros to taste |
| 1 |
cn |
(small) crushed pineapple; drained |
INSTRUCTIONS
Anyway, the other night my wife (wife to be - 11 days but who's counting)
and I made some pico de gayo and followed the usual steps when it's almost
complete. She takes out as much as she wants and I put the finishing
touches on my portion. It's an awesome little dip:
Chop grind or blend in what ever fashion you desire the ingredients. (the
pineapple is crucial, gives a false feeling of security for those not use
to the real heat that this dip can posses) Blend all that together and
viola! Don't blend too much or it'll turn to soup, and we don't like that.
Dan Hogan <Dnhogan@aol.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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