"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pico De Gallo Salsa Recipe

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This recipe for Pico De Gallo Salsa, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped
jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

Directions:
Directions:
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours
for flavor infusion. Serve with tortilla chips.

 

 

 

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