Freshmexicantomatosalsapicodegallo Recipes

PICO DE GALLO (FRESH SALSA)

Steps:

• Prep the ingredients: Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
• Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
• Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin. If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
• Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas , or pinto or black beans. The salsa will keep refrigerated for up to 5 days.

AUTHENTIC PICO DE GALLO

Steps:

• In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
• Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.

FRESH PICO DE GALLO (SALSA FRESCA)

Steps:

• Combine in a bowl. Refrigerate until chilled. Makes 2 1/4 cups.
• Note: Time does not include chill time.

FRESH MEXICAN TOMATO SALSA - PICO DE GALLO

Steps:

• Combine all ingredients in a non-metallic bowl.
• Best results when made earlier in the day if serving in the evening (this gives the salsa flavors a chance to marry).
• Adjust ingredients to your liking.
• Cover and refrigerate.
• Great pared up with recipe#369631.