| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 5 | md | 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 | tb | 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
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”