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Posted: 9/25/2005 9:36:57 AM EDT
[#1]
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Posted: 9/25/2005 9:37:33 AM EDT
[#2]
Best within 1 day... probably keep it (wrapped and refrigerated) for up to 3 days.
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Posted: 9/25/2005 9:42:56 AM EDT
[#3]
Chorus:
Pico de gallo You ought to give it a try-o Even if you’re from Ohio It’ll get you by-o Don’t get it in your eye-o Unless you want to cry-o So come on don’t be shy-o Eat some pico de gallo It’s got jalapenos I reckon y’all have seen those They’re kinda hot for gringos And probably flamingos Just add some tomatillos Onions and cilantro Lime juice and tomatos You’ve got pico de gallo (chorus) It was Cinco de Mayo And I was down on the Bayou (that’s Bi-yoh to you northern types) With my good friend Venus de Milo We were watchin’ Hawaii Five 0 She wanted some French Fry-os Or maybe apple pie-o And I said why oh why-o We’ve got pico de gallo  |
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Posted: 9/25/2005 9:44:49 AM EDT
[#4]
That recipe doesn't have near enough onion or Jalapenos in my opinion. The rest of it looks okay but I would put about 2 jalapenos and at least a cup of onion to 1 1/2 cup tomatos, but thats just me, and I dont seed or peel the tomatoes.
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Posted: 9/25/2005 10:00:21 AM EDT
[#5]
Hell man, you're from Texas and your asking how to make pico.....
You dont need a recipe for this kinda stuff, just get tomatoes, onion, jalepeno, and lime juice throw it all together in whatever proportion suits you. Dump it over some beef fajita meat and die a happy man. |
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Posted: 9/25/2005 10:00:34 AM EDT
[#6]
The first place I go for recipes:
www.epicurious.com/recipes/find/results?search=pico+de+gallo Looks like they have seven recipes that are for or include pico de gallo. I've found some good recipes there. There are also reviews posted by readers. |
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Posted: 9/25/2005 10:30:16 AM EDT
[#7]
Just cause I'm from Texas doesn't mean I know how to cook or make the traditional mexican dishes. I do know how to make taco's does that count. I am experimenting with making some big assed burrito's and needed a good Pico recipe. Thanks for all of the recipes I think I got it now. |
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Posted: 9/25/2005 10:32:35 AM EDT
[#8]
tag
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Posted: 9/25/2005 10:40:35 AM EDT
[#9]
All it is is tomatoes, onion, SERRANO peppers, garlic and lime juice. Cilanto if you like it (I do). Dice the tomatoes, onion, and peppers. How much of each? Your choice. I like lots of onions and peppers. Mince up the garlic, mix it in with the previous three ingredients. Squeeze in some FRESH lime juice, and chop up some cliantro leaves and mix it all up. Pretty easy really.
Edit: And you want tomatoes with more "meat" in them. Romas are good, but "sandwich" tomatoes are not. |
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Posted: 9/25/2005 1:18:24 PM EDT
[#10]
seeded and chopped tomatoes, chopped onions, chopped Serranos (none of the jalapeno shit), cilantro to taste. Garlic and lime juice are for gringos.
This is a salsa fresca, no cooking and generally not kept too long. And it should be dry. |
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