salsa or pica de gallo
(1 rating)
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My Step mother was from a suburb near Guadajara, Mexico, and we learned this from her as a small child. I remember so well her memories, she left for us. We always used fresh vegies, it makes the best. You can make it hotter or Milder to your liking & taste buds by limiting the Jalapenos. This is great served as a side dish, or over Spanish rice, taco's, over Enchiladas, or just as a snack attack item, with tortilla chips.
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(1 rating)
yield
serving(s)
prep time
20 Min
Ingredients For salsa or pica de gallo
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4-5 lgripe & red, garden fresh tomatoes diced
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3 mdfresh jalapenos seeds removed and veins, diced very small.
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1 mdspanish red onion diced or (1 large)
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1 mdvisalia white onion diced or (1 large) or walla-walla's
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1/4 cdiced small fresh cilantro
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1/2 clime juice
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2 tspsalt
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1/4 tspfreshly ground black pepper
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1/4 tspceyenne pepper
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1/2-1 tspfresh garlic or can use garlic pdr
How To Make salsa or pica de gallo
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1place all your DICED vegies into a large glass or Stainless steel bowl.
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2Pour Lime juice over vegies and Toss well. (Note: if no Lime Juice, it's Ok to use lemon Juice)
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3Add seasonings; Garlic, salt, pepper, Ceyenne. Mix and toss well again.
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4Chill: 2-3 hrs or over-night, before serving. This marries the seasonings and blends the tastes of all the spices. Note: for Not So Hot, & more Mild flavors Use Less Jalapenos. Be sure all seeds are removed for milder flavors. The seeds are where the "HOT" is!
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5Serve as a dip for Chips. Over Spanish rice, with tacos, over Enchiladas, What ever your desire. Hope you'll try this old family recipe from our past Heritage.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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