Pico de Gallo
Pico De Gallo also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, onion, and sometimes chili’s.
Like any recipe using raw ingredients, care should be taken in the preparation and storage of salsa, since many raw-served varieties can act as a growth medium for potentially dangerous bacteria, especially when un-refrigerated.
Pico De Gallo Recipe
6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño seeded and minced
garlic powder just a pinch * Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.
PICO DE GALLO
3 large tomatoes or 6 Roma tomatoes
2 large white onions
1 bunch green onions
1 bunch cilantro
2 Serrano peppers
2 to 3 lemons or limes (whichever is your preference)
Cut tomatoes and white onion into the smallest pieces possible (or chop in the Cuisinart). Chop green onion and cilantro. Cut peppers as small as possible but make sure to taste after adding to mix for heat factor. Juice lemons (or limes) and pour into bowl with rest of mixture. Add a generous helping of salt and pepper, then taste.
Let sit for 4 to 5 hours in refrigerator to marinate.
PICO DE GALLO By Rachel Ray
• 1 large tomato, cored, seeded, and coarsely chopped
• 1 white onion, coarsely chopped
• 2 limes, juiced
• 1/4 cup chopped cilantro
• Salt and freshly ground black pepper
Mix ingredients together and season, to taste, with salt and pepper.