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Pico de Gallo (Salsa) Recipe

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This recipe for Pico de Gallo (Salsa), by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis Cox
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Lime (squeezed, use the juice)
1 Onion
2 Tomatoes
6 Chile jalapeño (hot ones)
2 Celery stalks
1 Bunch Cilantro
1 oz. Catsup
1 tbsp each of Salt and Pepper
2 tbsp. Olive Oil
Tabasco Sauce

Directions:
Directions:
Cut into very small pieces; 2 tomatoes (use only the meat of the tomato, discard seeds and gel) , 1 onion, 6 chili jalapeños (hot ones), 2 celery (best is to use the inner white small stalks, you may want to increase celery to 3-4 stalks),1 bunch of cilantro(chop the leaves into small portions). Use only the leaves of the Cilantro, no stems (tedious preparation but worth it).

Add Tabasco sauce to meet your personal tastes.

Add one tablespoon of salt, 1-tablespoon pepper, and 2 tablespoons of olive Oil.

Blend-all-ingredients together.

Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
Great for dipping with chips and tortillas. Use as a topping with most any Mexican dish. This is a modification to the Punta Colorada Ceviche’ recipe. This is a recipe that is a candidate for modification based on your personal tastes, add ingredients or delete ingredients based on what you like.

 

 

 

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