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pico_de_.gal
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1995-09-27
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PIco de Gallo
3 cups chopped sweet onion
3 cups diced firm pink tomatoes
2 avocados, diced (optional)
1 to 2 teaspoons finely chopped serrano or jalapeno peppers
1 tablespoon finely chopped cilantro
juice of 2 limes
salt and pepper to taste
pinch of garlic salt
Combine all ingredients and mix well. Refrigerate. Serve with
tortilla chips, fajitas or Mexican egg dishes.
Pica de Gallo
two finely diced onions
4 small finely diced tomatos
about 1/3 cup finely chopped cilantro
3 fresh jalapenos, finely diced
a few grinds of fresh pepper
the juice of one orange
the juice of two limes
1 tsp salt
PICO DE GALLO
3/4 c Diced tomatoes;
peeled, seeded
2 tb Olive oil
2 Garlic cloves;
finely minced
2 Serrano chiles;
finely chopped
6 tb Finely minced red onion
2 tb Lime juice
Place chopped tomatoes in a bowl. Combine olive oil, garlic and chiles in a
small pot over medium heat and cook, stirring, 3 minutes. Add to tomatoes,
and add the onion and lime juice. Chill before serving.