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Pico de Gallo Recipe

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This recipe for Pico de Gallo, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-6 jalapeņos
1 Habanero pepper (optional)
1 (28 oz) can whole peeled tomatoes, drained (can use fresh if available)
1 handful cilantro (optional)
1/2 of large onion or 1 whole small onion
1/2 tsp. salt
Juice from 1/2 lemon

Directions:
Directions:
Put peppers, tomatoes, cilantro, and onion in food processor; chop. Add salt and squeeze juice from 1/2 of lemon into mixture (be careful not to drop seeds in mixture). If you like mild salsa, don't use the jalapeņo seeds or Habanero pepper. You can substitute Fresno peppers instead of the jalapeņos for a milder version. For extra flavor, we also add roasted Hatch green chilies or Johnny's seasoning salt.

 

 

 

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