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Pico de Gallo Salsa
From Jonesborough Locally Grown
Pico de Gallo is basically a blend of fresh vegetables and hot chile, also known as salsa cruda,salsa fresca, salsa fria or salsa Mejicana. As most salsas, it can be a dip, however it also makes a wonderful dressing on meat dishes. We’ve had it with the Red Chile Stew also included in this recipe section.Source: The Whole Chile Pepper Book by DeWitt and Gerlach pg. 125 (Entered by Jeff Stratton)
Serves: 2 cups
6 Serrano or Jalapeno chiles
1 large onion, finely chopped
2 med. tomatoes, finely chopped
3 cloves garlic, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup vegetable oil
3 Tbs red wine vinegar
Step by Step Instructions
- Remove stems and seeds from chiles, chop finely. Add all ingredients together, allow the salsa to set at room temp. for an hour. Spoon on or into meat dish.
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