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SETB'IL PIX UT SEB'OOY (Pico de Gallo, Guatemalan style) Recipe

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This recipe for SETB'IL PIX UT SEB'OOY (Pico de Gallo, Guatemalan style), by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mario & JoAnna Hubbard Chocooj
Added: Friday, July 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 medium ripe and firm Roma tomatoes
2 bunches green onions
1/2 bunch fresh cilantro
1/2 bunch fresh mint leaves (leaves only + tender stems)
1/2 T. black ground pepper
1/2 tsp. salt
1-1/2 T. lemon/lime juice

Directions:
Directions:
Wash, chop and put in large bowl the tomatoes, green onions, cilantro and mint leaves.
Add black pepper, salt and lemon/lime juice and mix everything thoroughly.
Chill for at least an hour and serve with corn chips as hors d'oeuvres.
If you mix in a half pound of fresh chopped shrimp, this becomes a CEVICHE, which can be enjoyed to accompany your favorite glass of wine, beer or margarita.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes plus chilling time
Personal Notes:
Personal Notes:
This recipe is originally from Mario's mom, Maria Filomena
Chocooj, in Coban, Guatemala.

 

 

 

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