Wednesday, January 5, 2011

Pico De Gallo

My mother-in-law got me this awesome cookbook for Christmas. It it right down my alley with tons of different taco and salsa recipes. This is the first recipe I tried and it was amazing. Makes 2 1/2 cups.

4 large, ripe Roma tomatoes, cored, seeded and diced small (about 2 cups)
1/2 c finely diced white onion
1/2 medium serrano chile, seeded and minced (I used the whole chile)
1/2 c loosely packed, roughly chopped cilantro leaves
1/2 t salt
1 T fresh lime juice

Combine all the ingredients 1 hour before serving. Taste for seasoning and add more salt or lime juice as needed. This salsa is good for 24 hours, refrigerated but may need to be drained and reseasoned.

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