Pico de gallo is a piquant relish. I make mine of finely diced tomato,
onion and jalapenos, cilantro, lime juice, salt and coarsely ground
black pepper.
I'm sure there are a million recipes. I start with one large tomato,
sweet onion (Vidalia if I can get it) equal to about 1/3 of the tomato
volume, 2-3 largish jalapeno peppers with seeds and membranes removed, a
large handful of fresh cilantro with all ingredients finely diced or
chopped (not run through a blender or food processor which will turn all
to mush like salsa). Pour in enough lime juice to wet everything down
(several tablespoons worth) and then mix in some salt and a bit of
coarsely ground black pepper. Allow to sit in the fridge for several
hours or longer to allow the flavors to blend.
On Thursday nights I generally prepare chicken enchiladas and refried
beans. I liberally slather everything on my plate with the pico de
gallo. Yum. What's left over gets treated like salsa and served with
tortilla chips. Yum again.
Chuck Norcutt
JOHN DUGGAN wrote:
> Bill, whats a pico de gallo?
> And why is it that the small innocent looking chillies
> are always the ones that bite the hardest?
> John D
> ..................................................................
> --- NSURIT@xxxxxxx wrote:
>
>
>>In a message dated 12/5/2005 3:08:18 PM Central
>>Standard Time,
>>john.duggan10@xxxxxxxxxxxxxx writes:
>>
>>Is Bill Barber expecting further bad weather? I did
>>NOT think an E1 would fit in an underwater housing
>>Bill!
>>
>>No, but with OM prices in the tank, I figured I
>>might as well put an OM set
>>up at risk of also being in the tank. I've done a
>>bit od SCUBA in the past,
>
>
>
>>I did mine with fresh chilis that were being added
>>to a pico de gallo.
>>Unfortunately I waited until I was on the freeway to
>>stick my finger in my eye.
>>You know that is one of those things you don't want
>>to do more than once in a
>>lifetime. Heck, didn't really want to do it the
>>first time.
>>
>>Bill Barber
>>
>>
>>
>>
>>
>>
>>
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>
>
>
> Regards
> John Duggan,
> Wales, UK
>
>
>
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