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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Salsa Mexicana (pico de gallo) Recipe

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This recipe for Salsa Mexicana (pico de gallo) is from The McCabe Family Cookbook Project, 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:  
2 ripe medium-size tomatoes
1 medium-size or ½ large white onion
2 to 8 serrano or jalapeño peppers
¼ cup chopped fresh cilantro
3 tablespoons fresh lime juice, or more if needed
½ teaspoon salt, or more if needed
Directions:
Directions:
Cut the tomatoes, onion, and peppers into ¼-inch dice. (You can soften the bite of the peppers by scraping out the veins and seeds.) Place the tomatoes, onion, and peppers in a serving bowl. Add the cilantro, lime juice, and salt and toss to mix. Taste for seasoning, adding more lime juice and/or salt as necessary.

Makes about 2 Cups.
Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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