Salsa fresca/pico de gallo
Yield: 1 Batch
Ingredients:
- 6 Roma tomatoes or
- 3 -regular tomatoes -seeded and chopped
- 4 Green onions chopped Juice of two limes
- 3 Jalapeno peppers -seeded and chopped or
- 2 Seranno chili peppers
- 1 c Cilantro leaves -coarsly chopped (opt'l)
- 2 tb Bland salad oil (opt'l)
Instructions:
Combine the ingredients and allow to sit for an hour or so to blend the flavors. All of the ingredients in this dish can be freely varied to suit the individual cook's taste. Some cooks also include a small firm but ripe avocado cubed. The mixture will keep under refrigeration for about a day but I wouldn't hold it much longer than that and it's really best when freshly made. Kathy in Bryan TX
