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Pico de Gallo Recipe

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This recipe for Pico de Gallo is from COOKING with DADDY, en la COCINA de NUEVO MEXICO, 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:  
3 Rip Fresh Tomato's (Roma's works best, minced very fine).
2 Fresh Jalapeños*, (minced very fine).
1 Medium-sized Yellow Onion, (minced very fine).
¾ C. Fresh Cilantro, (chopped).
2 good pinches Garlic Powder.
2 pinches Salt (or to taste).
Directions:
Directions:
1. Combine Tomatoes, Jalapeño's and Onion into a small mesh strainer, draining off as much liquid as possible or about 15 minutes.

2. Add mixture into a small mixing bowl, add Cilantro, Garlic Powder and Salt (to taste).

3. Refrigerate before serving.
Number Of Servings:
Number Of Servings:
Makes approx. 2.5 cups.
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
* To reduce the heat, substitute Green Bell Peppers for Jalapeños.

* Can add additional Jalapeños to increase the heat.

* Do not freeze.

* Refrigerated shelf life is approx. 3 days.

* Pico de Gallo, translated means " Chicken beak", but refers more to "Chicken Feed".

* Pico de Gallo can be enjoyed as a Dip, or on Taco's, Tostada's, Fajita's or several other recipe's found in this cookbook.

 

 

 

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