| 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
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