Janet Wilder > wrote in
:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com/
>
> I have heard that there are some people who can't stand the taste of
> cilantro. Their taste buds interpret it differently or something like
> that. Me, I love the stuff. I won't have beans a la Charro without
> gobs of cilantro.
>
> It's on my shopping list for making a batch of pico do gallo for a 4th
> of July party.
>
> For the next one, how about which kind of parsley? I only use Italian
> flat-leaf for cooking and the curly stuff for decoration or maybe in
> soup.
>

What's your pico de gallo recipe? It seems the recipe changes from place
to place...some recipes for it have hicama in it and other stuff mine
recipe doesn't use. So I am interested in your version.

@@@@@ Now You're Cooking! Export Format

Pico De Gallo Salsa

none

2 or 3 serrano or jalapeno chiles,; stems & seeds removed,
1 or 2 bell peppers (red, green, yellow); your choice chopped
1 large red onion, finely chopped
4 medium roma tomatoes, finely chopped
3 cloves garlic, finely chopped; or more
1/4 bunch finely chopped cilantro
juice of 1 fresh lime

Finely chop the garlic and cilantro. Chop the other ingredients a lot or
a little. To make a chunky to your choice Salsa.

Squeeze the juice of the lime over the combined ingredients. Be sure hot
peppers are seeded and the white parts has been removed. A little salt
doesn't hurt.


Yield: 1batch/jarfull

Preparation Time: 00:20


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan