SALSA or Pica de Gallo

Salsa Or Pica De Gallo

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FREDA GABLE

By
@cookin4me

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
approx 3 cups
Prep:
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 SALSA or Pica de Gallo

Step-by-Step

  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.

Printable Recipe Card

About SALSA or Pica de Gallo

Course/Dish: Salsas
Other Tags: Quick & Easy Healthy



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