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Pico de Gallo

Monday, 26 May 2008

Description

This salsa is so simple it really doesn't need a recipe at all. It is also good made with serranos, in place of the jalapenos.

Ingredients

At a glance
Cuisine
Mexican
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
2
Chile
Jalapeño
Meal/Course
Appetizer/Hors d'oeuvre
Makes
1 to 1 1/2 cups
  • 1 tomato, finely chopped

  • 1/4 cup finely chopped onion

  • 1 clove garlic, minced

  • 2 tablespoons finely chopped cilantro

  • 2 tablespoons jalapeño pulp

  • Lime juice to taste

  • Salt to taste

Methods/steps

Combine all the ingredients together in a non-reactive bowl. Allow the salsa to sit at room temperature for at least an hour before serving to combine the flavors.

Serve with chips as a dip, or as a topping for such items as tacos, burritos, and fajitas.

 

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