Pico de Gallo translates as “Beak of the Rooster.” It is a sharp tangy staple and a great side to any Mexican recipe.
INGREDIENTS
- 2 medium tomatoes, seeded and finely diced
- 1 medium red onion, finely diced
- 2 tablespoons olive oil
- 1/4 cup fresh lime juice
- 4 serrano or jalapeño chilies, seeded and finely diced
- 2 tablespoons minced fresh cilantro
- 2 tablespoons tomato juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
STEP BY STEP
- Mix all ingredients in large bowl.
- Cover and refrigerate until ready to use, but let marinate at least an hour.
VARIATIONS
- Serrano and jalapeno chilies are available in most supermarkets. Store up to a week in a plastic bag in the refrigerator.
- You may also find the dark green shiny poblano. This chili is milder, but must be roasted and peeled before using.
FROM SCANNED NOTES:
RECIPE
Pico de Gallo
4 medium tomatoes, diced
11/2 cups canned, diced tomatoes
1/2 cup diced red onion
3 tablespoons chopped scallions
1/2 cup diced yellow bell pepper
1 tablespoon diced jalapeno pepper
1/4 cup chopped cilantro
11/2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
Place all ingredients in a food processor and mix briefly.
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Makes 3 cups salsa, each 2-tablespoon serving containing approximately:
1 O calories
2 gm. carbohydrate
Trace fat
O mg. cholesterol
Trace protein
122 mg. sodium
Trace fiber
3/99
