Pico De Gallo Norteno - Uncooked Tomato Salsa

Recipe Ingredients

2		Fresh jalapeno or serrano chiles - (to 4) - tops removed,
		But not seeded
1		Garlic clove - peeled
4		Ripe, red tomatoes - peeled, but (large)
		Not seeded - (abt 2 1/2 lbs)
6		Scallions with part of green tops - (to 8)
1/4 cup	4g / 0.1oz	Fresh cilantro leaves - (loosely packed)
1 teaspoon	5ml	Mexican oregano - or to taste,
		Crumbled
		Juice of 1 large lime
		Salt - to taste

Recipe Instructions

With a large sharp knife, chop the chilies very fine. Mince the garlic. Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water to achieve a light salsa consistency. Stir to mix the ingredients. Add the chiles a little at a time, tasting, until it is as hot as you like. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once.

This recipe yields about 4 cups of salsa.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Zarela Martinez, Food From My Heart - From the TV FOOD NETWORK - (Show # CL-9119 broadcast 04-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.