- 21. PICO DE GALLO (FRESH SALSA)
- In a bowl, combine all of the ingredients; chill. Can be refrigerated up to five days. Serve with tortilla chips.
Ingredients: 9 (juice .. salt ...)
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- 22. PICO DE GALLO
- Put all ingredients in the blender. Process using an on/off motion until vegetables are finely chopped (do not puree). Makes 8 servings, about 1/4 ...
Ingredients: 6 (leaves .. onion .. salt .. tomatoes ...)
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- 23. PICO DE GALLO (RELISH)
- Coarsley chop. Mix well.
Ingredients: 6 (juice .. oil ...)
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- 24. PICO DE GALLO
- Finely chop tomatoes, onion, peppers and cilantro. Mix and add lime juice. Serve with tortilla chips, barbeque fajitas or whatever.
Ingredients: 5 (cilantro .. juice .. onion .. peppers .. tomatoes)
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- 25. PICO DE GALLO SALSA
- Chop the tomatoes coarsely; dice the onion finely. Remove the seeds from the Jalapeno peppers and chop them finely. (Seeds make the salsa very hot, ...
Ingredients: 7 (chilies .. cilantro .. juice .. oil .. onion .. salt ...)
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- 26. PICO DE GALLO
- Mix all of the above; store in a covered dish in refrigerator until ready to use.
Ingredients: 7 (salt ...)
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- 27. PICO DE GALLO SALSA
- Makes about 2 cups. Put onion in a strainer, rinse with hot water and drain. Combine all ingredients and mix well. Let set in the refrigerator for at ...
Ingredients: 8 (cilantro .. cubes .. lime .. onion .. salt .. sugar ...)
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- 28. PICO DE GALLO
- With a serrated knife, peel the grapefruits, taking care to remove all of the white pith. With a small sharp knife, cut out the grapefruit segments, ...
Ingredients: 6 (dice .. grapefruits .. onion .. parsley .. salt ...)
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- 29. PICO DE GALLO
- Chop and combine onion, peppers, tomatoes, cilantros and juice of lime. Chill. Keeps well in sealed container or Ziploc baggie.
Ingredients: 6 (cilantros .. jalapenos .. tomatoes ...)
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- 30. PICO DE GALLO
- Combine ingredients, stirring them well. Allow the sauce to stand at least 1 hour to blend the flavors, then taste for seasoning.
Ingredients: 13 (garlic .. lime .. oil .. oregano .. salt .. sugar ...)
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