Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp2.cerf.net!news.idt.net!howland.erols.net!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Cindy Wambeam Newsgroups: rec.food.recipes Subject: Pico de Gallo Followup-To: rec.food.cooking Date: 20 Apr 1999 07:10:24 -0600 Organization: New Mexico State University Lines: 51 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: Cindy Wambeam NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32352 >From: "Cheryl Reynolds" >I am looking for a recipe for Pico de Gallo. I think that is what is >called. It is a type of salsa with tomatoes, onions and peppers. Hi Cheryl -- this is the type of Pico de Gallo that we find down here in southern New Mexico. Measurements are approximate, since different tomatoes are juicier and the jalapenos are hotter/milder. Adjust this to your own taste -- you may like it with more tomatoes or onions, for instance. PICO DE GALLO 2 large tomatoes, chopped 2-4 jalapenos (depending upon the amount of heat you want) -- deveined and deseeded*, chopped 1 small onion, chopped (or 5 or 6 green onions, chopped) 1/4 cup fresh cilantro, chopped [optional]1 clove garlic, chopped Juice of 1/2 lime or lemon (or a splash of vinegar) 1/2 tablespoon of olive oil salt (or garlic salt) to taste pinch of sugar** *deveining & deseeding get rid of most of the intense heat of the jalapenos, so if you want it really hot leave them. Also, use gloves to do this, and/or wash your hands in lemon juice afterward. **sugar may seem weird, but most salsas use it -- I believe it's to enhance the tomato flavor. I can tell the difference when it's left out, but if you don't want the sugar don't use it. Toss the fresh ingredients together. Drizzle with olive oil and lime juice; add sugar, then sprinkle with salt or garlic salt. Toss again. Let it stand for about 20 minutes to let the juices mingle. It will last for about 24 hours (after that, it loses its fresh flavor). That's it! Enjoy, cindy Cindy Wambeam cwambeam@nmsu.edu English Department http://scf.nmsu.edu/~cwambeam New Mexico State University Las Cruces -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!europa.clark.net!europa.netcrusader.net!128.158.254.10!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Andrea Hicks Newsgroups: rec.food.recipes Subject: Pico de Gallo Followup-To: rec.food.cooking Date: 20 Apr 1999 11:10:17 -0600 Organization: worldnet.att.net Lines: 30 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <371B61D6.B405225B@worldnet.att.net> Reply-To: maridonna@worldnet.att.net NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32364 > Requests > Pico de Gallo Pico de Gallo Yield 2 cups 8 long green chiles, roasted, peeled, deveined and chopped 2 small yellow chiles, roasted, peeled and chopped; or 2 jalapeno chiles 5 green onions, chopped (including tops) 5 medium tomatoes, peeled and chopped 1/4 cup chopped fresh cilantro leaves 2 Tbsp. vegetable oil 1 tsp. vinegar Salt to taste Combine all ingredients; chill. Will keep at least two weeks in the refrigerator. Serve with meats, chicken, hamburgers, etc. >From _Seasoned With Sun, Recipes from the corner of Texas and Old Mexico_, a cookbook by the Junior League of El Paso, Inc. Andrea Hicks -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.