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Pico de Gallo Salsa Recipe

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

Contributor:  
Contributor:  
Sue Marusha Bentlage
Added: Sunday, October 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. onion, diced (or 1/4 c. red onion)
2 c. tomatoes, cored, seeded and finely diced
2 serano chiles, stemmed, seeded, and minced (jalepeno pepper also works)
1/2 c. cilantro, finely chopped
2 tsp. sugar
1/4 c. mexican beer
2 tsp. salt
Juice of 1 lime
Pinch of pepper
Corn chips

Directions:
Directions:
Put onion in a strainer. Rinse with hot water and drain. Combine all ingredients and mix well. Let sit in refrigerator for at least 30 minutes before serving. Serve with Santita corn chips or Tostitos.

Number Of Servings:
Number Of Servings:
6 - 10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Do not add garlic to this delicious recipe ... it stands on its own. Great to make ahead of time and have in the refrigerator.

 

 

 

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