| |
| Recipe
name: Pico de Gillo, Traditional
Tex-Mex Uncooked Salsa |
![]() |
| Recipe
by: Doug Campbell, New Brunswick, Canada |
![]() |
| History:
I acquired this recipe from an elderly woman in
Nuevo Laredo, when I was working there. It was the same recipe that was used for the last three or four
generations. I hope you enjoy it as much as I do. |
![]() |
| Description: No Cook Salsa (Fresh & Healthy) |
![]() |
| Preparation
time: about 1 hour and worth every minute |
![]() |
| Serves: 2-20 people |
![]() |
Amount/Measure/Ingredient:
6-8 large ripe tomatoes
1 bunch cilantro (chopped fine)
1 large Spanish onion
1 lemon
1 lime
6-8 med. sized jalapeño peppers
1-2 cloves of garlic
|
![]() |
| Preparation:
Chop tomatoes and onions in the same fashion,
approximately 1/4 inch diced pieces. Strip leaves off cilantro and discard the stems & chop fine
(mince). Put the lemon & lime in the
microwave, (30 sec.) to yield more juice. Use a garlic press for both the garlic and the jalapeños,
(the pieces of peppers that do not go through.... just chop fine & add).
Let stand in the fridge for approximately 2-3 hours or overnight, to bring
out the flavor.
|
| Reformatted
from a recipe submitted to Good Cooking © 2004 by Good
Cooking, Inc.
|
