Pico De Gallo (roosters Beak Salsa) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Tomatoes,
1 small: Onion,
2: Fresh jalapenos, seeded, up to 3
1 tbsp: Chopped fresh cilantro, optional
1 small: Clove garlic, minced
2 tbsp: Lime juice,
Salt,
Ground black pepper,
Directions:
Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Mix all
ingredients except salt and pepper, then add them to taste. Cover and
refrigerate 1 hr. for flavors to blend. Serve with tostada chips. Posted to
CHILE-HEADS DIGEST V3 #295 by Judy Howle on Apr 15, 1997
Source from luhu.jp
ingredients except salt and pepper, then add them to taste. Cover and
refrigerate 1 hr. for flavors to blend. Serve with tostada chips. Posted to
CHILE-HEADS DIGEST V3 #295 by Judy Howle
Source from luhu.jp
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