"Secrets to Cooking TexMex"
PICO DE GALLO
3 ripe Roma TOMATOES, chopped
1 small YELLOW ONION, chopped
1 clove FRESH GARLIC, minced fine
2 fresh SERRANO PEPPERS, minced fine
1/2 large LEMON, juiced
1 teaspoon SALT
1 teaspoon COARSE GROUND BLACK PEPPER
1/2 cup FRESH CILANTRO, chopped
Combine all the ingredients in a glass or ceramic bowl, stirring to mix.
Chill for 1 hour and stir one last time before serving. To take some
of the heat out for
you novices, use only the outer skin of the SERRANO
CHILE. Also, wash your hands with soap
immediately after touching the
PEPPERS. It does not burn your hands, but if you touch
any opening on your
body, it will burn like heck.
Serve a bowl of pico and warm tostada chips at your next party.
your guests start out slow and reluctant, then dash to the finish.
Better have several
copies of this recipe because you will be asked for it.
THE TRAIL ORDER
Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets
to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.