Pico and the Alamo-nowhere but Texas.

"Secrets to Cooking TexMex"

PICO DE GALLO


INGREDIENTS:

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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