Recipe for Salsa Fresca/Pico De Gallo


6 roma tomatoes or regular tomatoes,; seeded, and chopped
4 green onions, chopped
1 juice of two limes
3 jalapeno peppers, seeded and choppe; d or
2 seranno chili peppers
1 cup cilantro leaves, coarsly chopped (o; pt'l)
2 tablespoon bland salad oil (opt'l)


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here