"Secrets to Cooking TexMex"

PICO DE GALLO

INGREDIENTS:

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

DIRECTIONS:

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.
Watch 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.

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