Name: Pico De Gallo Norteno - Uncooked Tomato Salsa
Ingredients: 2 Fresh jalapeno or serrano chiles - (to 4); tops removed,; But not seeded; 1 Garlic clove; peeled; 4 lg Ripe; red tomatoes, peeled, but; Not seeded; (abt 2 1/2 lbs); 6 Scallions with part of green tops -; (to 8); 1/4 c Fresh cilantro leaves -; (loosely packed); 1 ts Mexican oregano; or to taste,; Crumbled; Juice of 1 large lime; Salt; to taste

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Cklive06	4	servings

INGREDIENTS

2		Fresh jalapeno or serrano chiles – (to 4); tops removed,
		But not seeded
1		Garlic clove; peeled
4	lg	Ripe; red tomatoes, peeled, but
		Not seeded; (abt 2 1/2 lbs)
6		Scallions with part of green tops -; (to 8)
1/4	c	Fresh cilantro leaves -; (loosely packed)
1	ts	Mexican oregano; or to taste,
		Crumbled
		Juice of 1 large lime
		Salt; to taste

INSTRUCTIONS

With a large sharp knife, chop the chilies very fine. Mince the garlic.
Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place
the garlic, tomatoes, scallions, and cilantro in a large bowl. If the
tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water
to achieve a light salsa consistency. Stir to mix the ingredients. Add the
chiles a little at a time, tasting, until it is as hot as you like. Add the
oregano, then squeeze the lime juice into the salsa; gradually add salt to
taste. Use at once. This recipe yields about 4 cups of salsa.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Zarela
Martinez, "Food From My Heart" From the TV FOOD NETWORK - (Show # CL-9119
broadcast 04-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-07-1998
Recipe by: Zarela Martinez
Converted by MM_Buster v2.0l.

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