blake murphy wrote:
> On Tue, 01 Jul 2008 19:30:21 -0500, Janet Wilder
> > wrote:
>
>> 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
>
> the restaurants have a *heavier* hand? must be hot stuff, indeed.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **

It is. They leave in the seeds, I think. I remove the seeds and
membranes so it's not as hot. Don't forget that most of the patrons of
the local restaurants are of Mexican descent and eat border food.

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