SALSA OR PICA DE GALLO

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SALSA or Pica de Gallo image

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...

Provided by FREDA GABLE

Categories     Salsas

Time 20m

Number Of Ingredients 10

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

Steps:

  • 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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