Clay's Kitchen : Salsa Recipes

Salsa Recipes

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

 Subscribe in a reader |
Share |

Texas Pico de Gallo

Recipe from: Jerry Warthan
Servings: Makes about a quart of finger lickin good to the last bite.

2 10 ounce Diced Tomatoes with Green Chilies
1 4.5 ounce Diced Green Chilie
1 7 ounce Salsa Cerea
3 Green Jalapeñoes
2 Chipolte (Dried) Jalapeñoes
4 to 8 Pickled Japalenoes (Pick your temperature)
3 red Chilies
2 chipolte (dried)
4 large tomatoes
4 roma tomatoes
1 red onion
1 to 2 yellow onion
cilantro, 1-2 cups before chopping
Lemon juice
Lime juice

If you use a blender, don't pulverize everything. Leave it kinda chunky. Let set for a couple of hours at a room (cool) temp. Refrigerate overnite. Salt can be added to taste, for a different taste try sea salt, but don't use too much.


Search for Recipes, Search using Google, or Return to Cookbook Index