"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pico De Gallo (salsa) Recipe

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This recipe for Pico De Gallo (salsa), by , is from Holcomb Family 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!

Rodrigo Murillo (by KayeRenee Holcomb de Murillo)


4 regular tomatoes, chopped/diced as you like
1 medium sized white onion, chopped/diced as you like
1-3 jalapeņos, diced
1/4 cup (small handful) Cilantro, chopped, optional


about 1 tsp white vinegar;
about 1/2 lime squeezed in (Don't think it matters if it's the bigger limes or the
key limes, but I use the key limes)
small dash of sugar
pepper and salt to taste, can put a dash of garlic powder in too if you'd like

Clean, drain water off and chop/dice the veggies.
Drain water/juices.
Then add the additional flavors via the 2nd group of ingredients.
--Go slow with adding the salt as the vinegar and lime can really enhance the
Mix and Enjoy!

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
A yummy favorite in our home!! This is something to set aside and let folks munch on with tortilla chips as well as to have and add to tacos, other dishes you like.

When preparing the jalapeņos, suggest cleaning and disposing of the inside (the seeds and white veins) as that will add heat.

For the vegetables, I'm guessing on amount but this will give a basic start up for a mild or medium. You'll figure out as you play around with it what balance you like best.

Keep in mind, the chilis are unpredictable- One can be hot as hell OR really mild ... A way to check, is to smell it first.

If it's really hot, really watch the oil on your fingers. IF your fingers are burning (I've had this happen with 20+ chilis and another time, with only one), soak your fingers in milk for a while. If that doesn't break down the oil, keeping an ice cube on it can cut down the heat until the oil goes away. Try to avoid needing this- it's hard to get the chili oil off your hands. Depending on your hands, may want to use gloves when handling the chilis!!

It's best to make shortly before eating vs. making it a day in advance. If you do make it in advance OR you save left overs, drain the juice. Keeping it drained, keeps it feeling better in the mouth/crisper. There's no need to add more seasoning after it's sat for a while, unless you taste it and think it needs something.




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