Friday, July 9, 2010

How to Make Pico de Gallo

It took me awhile to figure out that this tomato garnish was not the same as salsa! I love the citrusey (sp?) pizazz it adds to meat, rice, and more. It can also be substituted for salsa in your favorite Tex-Mex dishes: tacos, quesadillas, dips, etc.

The key flavors here are the cilantro and the lime juice. If you leave those out, you're left with a bland salsa, or a plain tomato salad...not really worth it. Go for something different!

3-4 ripe tomatoes, chopped fine*
juice of one lime
1 small white onion, chopped fine
1/2 c cilantro leaves, chopped
salt, to taste

*Not sure of the best way to accomplish this...if I chop, the pieces are too big. In the food processor, you end up with puree. Feel free to experiment.

1) Chop ingredients, juice, the lime, and combine. Best when made a few hours ahead of time for flavors to mingle.

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