SALSA or Pica de Gallo

★★★★★ 1 Review
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By FREDA GABLE
from Vanc. (born in Savannah, Ga), WA

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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serves approx 3 cups
prep time 20 Min

Ingredients

  •   4-5 large
    ripe & red, garden fresh tomatoes diced
  •   3 medium
    fresh jalapenos seeds removed and veins, diced very small.
  •   1 medium
    spanish red onion diced or (1 large)
  •   1 medium
    visalia white onion diced or (1 large) or walla-walla's
  •   1/4 c
    diced small fresh cilantro
  •   1/2 c
    lime juice
  •   2 tsp
    salt
  •   1/4 tsp
    freshly ground black pepper
  •   1/4 tsp
    ceyenne pepper
  •   1/2-1 tsp
    fresh garlic or can use garlic pdr

How To Make

  • 1
    place all your DICED vegies into a large glass or Stainless steel bowl.
  • 2
    Pour Lime juice over vegies and Toss well. (Note: if no Lime Juice, it's Ok to use lemon Juice)
  • 3
    Add seasonings; Garlic, salt, pepper, Ceyenne. Mix and toss well again.
  • 4
    Chill: 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!
  • 5
    Serve 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.

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