"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pico de Gallo Recipe

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This recipe for Pico de Gallo, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Lievens
Added: Monday, May 2, 2005


4 green onions
1 medium sized white onion
2 T. cilantro
1 T. jalapeno peppers
3 big tomatoes
1/2 tsp. garlic powder
1 small clove garlic
1/2 to 1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cumin
1/4 lime
1 can Rotel
1 or 2 T. sour cream

Chop fine all the vegetables. So it is still a little chunky, put only half the tomatoes and onions and all cilantro in food processer - slightly. Then mix together with rest of veggies and seasonings. Add Rotel if you want it spicier or to stretch amount. Add sour cream for a creamy dip. Chill for at least 2 hours. Best if sits overnight. Serve along with tacos, fajitas, or alone as dip with tortilla chips. Will last up to a week.

Personal Notes:
Personal Notes:
This is popular with mexican food in Texas and is lo-cal and can be served with mexican food or alone as a dip.




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