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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Ray Brown
2 cups diced ripe tomatoes
1 cup diced purple onion
6 to 10 jalapeño peppers finely chopped
3 cloves garlic finely chopped
2 tablespoons chopped cilantro
2 tablespoons salt (see note below)
Mix all ingredients and refrierate for several hours before serving. Keeps several days in the refrigerator.
Variations:
1 tablespoon lime juice
1 habanero
1 cup sweet corn
Note:
I received a report that the 2 tablespoons of salt this recipe specifies is way. too much. Most of the other Pico de Gallo recipes specify "salt to taste". I recommend that you save the salt for the last ingredient and salt to taste. - clay