Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Pico de Gallo

Recipe from: Bob

12 medium Roma Or Regular Tomatoes, Seeded And Chopped
8 Stalks green onions, chopped
2 medium White Or Spanish Onion, Chopped
2 medium juice of two limes
4 Pickled jalapeño Or serrano Peppers and juice, Chopped Fine
6 medium jalapeño Peppers Fresh, Seeded And Chopped
4 Cloves garlic, Minced Fine
2 cup cilantro leaves, Coarsely Chopped
¼ cup Olive Oil
2 teaspoon Mexican Oregano
1 ⅓ tablespoon salt

Combine the ingredients, and allow to sit for an hour or so to blend the flavors. All of the ingredients in this dish can be freely varied to suit the individual cook's taste. Some cooks also include a small, firm but ripe avocado, cubed. The mixture will keep under refrigeration for about a day, but I wouldn't hold it much longer than that, and it's really best when freshly made.


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