hahabogus wrote:
> 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 **

I don't think I'd like your recipe. To much extraneous stuff. Around
here we keep it very simple. Tomato, jalapeno, sweet onion, lime, salt
and cilantro. The famous Texas 1015 sweet onions are grown right here so
that's what we use. Most of the local restaurants make it the same way I
do, but they may use a heavier hand with the jalapenos.

* Exported from MasterCook *

Pico De Gallo

Recipe By :Janet Wilder
Serving Size : 12 Preparation Time :0:20
Categories : Sauces & Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Roma tomatoes, peeled and seeded -- chopped
12 jalapenos, seeded, deveined and rinsed -- chopped
1 large sweet onion -- chopped
1/2 bunch cilantro -- rinsed & chopped
4 Mexican Key Limes -- freshly squeezed
salt -- to taste

Place tomatoes in boiling water for 15 seconds then dunk into cold
water. Remove skin.

Mix chopped tomato, jalapeno and onion. Add cilantro, lime juice and
salt. Drain in a strainer, if desired.

Cuisine:
"Mexican"-
NOTES : Serve with corn chips and margaritas.




--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life