Thursday, November 6, 2014

Pico de Gallo

Serrano Chiles (Stock Photo)
Recorded June, 2013. This fresh salsa is called ‘Pico de Gallo’ (beak of the rooster) because the serrano pepper is fancifully likened to a rooster's beak. Serrano peppers are noticeably hotter than jalepeños.
1 lb ripe tomatoes, chopped
1 c white onion, finely minced
1/2 c sweet red pepper, finely minced
1 jalapeño or serrano pepper, seeds and membrane removed, finely minced
1/4 c finely chopped cilantro
1 to 2 t garlic, finely minced
2 T lime juice
1 t salt
Combine the ingredients in a bowl and gently mix. After chilling for an hour or two, adjust the lime juice and salt. If too tart, add a bit of sugar. Keeps well in the refrigerator. Great side dish for many Mexican meals.

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