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FRESH PICO DE GALLO
| 3 |
medium tomatoes (firm to the touch) |
| 1 |
medium sweet yellow onion |
| 1 |
green onion with the stalk (optional) |
| 3 |
jalapenos or serrano peppers (depends on the spiciness of the pepper) to taste |
| 1/2 |
cilantro bush (equal to about half cup or more chopped) |
| 1 |
pinch of salt (you can add a pinch per tomato if you'd like) |
Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped. Once you've done this, toss all the ingredients together evenly.
Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.
Yield: One bowl
Great served with ceviche, seafood, fajita tacos or just about anything. Pico de gallo can also be scrambled together with eggs for "Huevos a la Mexicana," just be sure to leave out the lemon juice if you try this.
Turn a shrimp cocktail into a "Campechana" by adding some pico de gallo.
For a spicy treat, mix pico de gallo with fresh guacamole.
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