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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pico De Gallo Salsa Recipe

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This recipe for Pico De Gallo Salsa is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.
Personal Notes:
Personal Notes:
***alternate***

Pico de Gallo

4 large Roma tomatoes, cut into 1/4-inch dice
1 small onion, finely chopped
4 serrano chilies, seeds and veins removed, minced
1 heaping tablespoon minced cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt to taste

 

 

 

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