SALSA or Pica de Gallo
4-5 largeripe & red, garden fresh tomatoes diced
3 mediumfresh jalapenos seeds removed and veins, diced very small.
1 mediumspanish red onion diced or (1 large)
1 mediumvisalia white onion diced or (1 large) or walla-walla's
1/4 cdiced small fresh cilantro
1/2 clime juice
1/4 tspfreshly ground black pepper
1/4 tspceyenne pepper
1/2-1 tspfresh garlic or can use garlic pdr
How to Make SALSA or Pica de Gallo
- place all your DICED vegies into a large glass or Stainless steel bowl.
- Pour Lime juice over vegies and Toss well.
(Note: if no Lime Juice, it's Ok to use lemon Juice)
- Add seasonings;
Garlic, salt, pepper, Ceyenne.
Mix and toss well again.
- 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!
- 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.