Robins Pico De Gallo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cup onion, chopped
5 cup tomatoes, diced
1 jalapeño peppers
2 seraño peppers
½ - 1 head cabbage,
chopped - optional
½ cup cilantro - finely
chopped
2 – 3 limes - squeezed,
depending on individual taste
salt and pepper, to taste
½ teaspoon garlic salt
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Directions: |
Directions:REMEMBER – ALWAYS wear plastic gloves when chopping hot peppers, like
Seraño and jalapeño. The juices will burn the skin. It doesn’t wash off – it has to
wear off. Learned by experience!
Mix all ingredients in large bowl. Serve immediately or let set for an hour or so.
(Letting it sit for an hour is a difficult thing to do!) Serve with tortilla chips or on most
Mexican dishes. Especially great on fajita’s and taco’s. |
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Personal
Notes: |
Personal
Notes: Variations:
* Also good mixed with sour cream.
* To make this a little more spicy, bake the jalapeños a few minutes before chopping.
* Please take note that baking the jalapeños make them very hot.
*The recipe above is a variation that Theresa Gustafson gave me. I like the taste of using both types of peppers. The cabbage makes it go farther and gives it some crunch and added flavor. My family likes this recipe both ways.
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