| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I would like to know if anyone out there has a recipe for Pico de
Gallo. I know how to make it (deseeding and what not) it's just
that I seem to be *missing* that one/two ingredient(s) that makes
it seems kinda lackluster to say the least. Any ideas would be
appreiated.
G.B.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1951.2 | a real easy one (I don't really even LIKE pico de gallo) | CADSYS::RICHARDSON | Thu Aug 24 1989 10:11 | 11 | |
Makes 3 1/2 c. 4 tomatoes, peeled 2 Jalapeno peppers, roasted and peeled 1/2 onion, quartered 1/2 c fesh cilantro leaves 1 garlic clove, minced (1/4 t salt) Combine everything in food processor and chop finely. Refrigerate overnight before eating. | |||||
| 1951.3 | Pico de Gallo | DASXPS::SDONNELLY | Fri Aug 25 1989 15:16 | 27 | |
In a frying pan heat 1 tablespoon olive oil.
Saute:
1 medium spanish onion, chopped
1 clove garlic, crushed
minced, jalpeno peppers
1 tsp. oregano
Saute 2 minutes and add 2 medium chopped tomatoes. Bring heat to
high and reduce liquid.
Meanwhile in the workbowl of a food processor combine
1 medium tomato
1 tbsp. lime juice
1/4 c. chopped fresh cilantro
the cooked ingredients
1 tbsp. olive oil
Pulse a few minutes until mixture is the size you want it.
Remove to a serving bowl and add in an additional chopped tomato.
Refrigerate an hour to blend flavors.
Sue
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| 1951.5 | DLOACT::RESENDEP | Live each day as if it were Friday | Tue Aug 29 1989 16:11 | 4 | |
It's Mexican tomato-and-onion relish, and can be served as a condiment
with virtually any Mexican food you can think of. It's good stuff!
Pat
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