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APPETIZER
DIPS AND SPREADS:
Pico de Gallo
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Pico de
Gallo |
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Great with
tortilla chips or inside tacos...
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¼
cup |
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coarsely chopped white onion |
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¼
cup |
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coarsely chopped fresh cilantro |
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3
fresh |
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serrano or jalapeño chiles, seeded and
coarsely chopped |
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1½
medium |
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ripe
tomatoes, finely chopped |
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kosher salt and freshly ground black
pepper |
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Put onion,
cilantro and chilies in a food processor and
pulse until very finely chopped. Transfer to a
bowl and stir in tomatoes. Season with about ½
teaspoon kosher salt and ¼ teaspoon pepper. |
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Yield: About 1
1/2 cups |
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Cooking Tips |
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*This salsa is best
when served within an hour. |
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Recipe Source |
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Fine Cooking |
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PRINT this Recipe
RATE
this Recipe
Ratings:
****Restaurant
Quality- would
make it again. "This was so easy. It reminded me of
the salsa that is served at our favorite Mexican restaurant."
-Cardiff,
CA
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