Post by nybirder on Apr 22, 2018 8:49:08 GMT -5
From Dawdawco:
The recipe I use.......this makes a good size bowl full. It will get juicy as it sits. Let it sit 2 or 3 hrs. in fridge. It can be used as a dip w/chips or a condiment with any Mexican food.
Very good w/pot of pinto beans.
Pico De Gallo.....Pioneer Woman
Ingredients
2 cups fresh cilantro leaves (I use 1 bunch less the stems)
2 to 3 jalapenos (I use 3 to 5 depending on size)
1 lime
Salt
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions (I use yellow Onions, usually cheaper)
Directions
Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
Read more: thegardenersshed.proboards.com/thread/5860/saturday-cookin-4-21-2018#ixzz5DPPGBBJW
The recipe I use.......this makes a good size bowl full. It will get juicy as it sits. Let it sit 2 or 3 hrs. in fridge. It can be used as a dip w/chips or a condiment with any Mexican food.
Very good w/pot of pinto beans.
Pico De Gallo.....Pioneer Woman
Ingredients
2 cups fresh cilantro leaves (I use 1 bunch less the stems)
2 to 3 jalapenos (I use 3 to 5 depending on size)
1 lime
Salt
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions (I use yellow Onions, usually cheaper)
Directions
Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
Read more: thegardenersshed.proboards.com/thread/5860/saturday-cookin-4-21-2018#ixzz5DPPGBBJW