Pico de gallo norteno - uncooked tomato salsa

Yield: 4 servings

Measure Ingredient
2 \N Fresh jalapeno or serrano chiles - (to 4); tops removed,
\N \N But not seeded
1 \N Garlic clove; peeled
4 larges Ripe; red tomatoes, peeled, but
\N \N Not seeded; (abt 2 1/2 lbs)
6 \N Scallions with part of green tops -; (to 8)
¼ cup Fresh cilantro leaves -; (loosely packed)
1 teaspoon Mexican oregano; or to taste,
\N \N Crumbled
\N \N Juice of 1 large lime
\N \N Salt; to taste

With a large sharp knife, chop the chilies very fine. Mince the garlic.

Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry and juiceless, gradually add up to ½ cup cold water to achieve a light salsa consistency. Stir to mix the ingredients. Add the chiles a little at a time, tasting, until it is as hot as you like. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once. This recipe yields about 4 cups of salsa.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Zarela Martinez, "Food From My Heart" From the TV FOOD NETWORK - (Show # CL-9119 broadcast 04-30-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Zarela Martinez

Converted by MM_Buster v2.0l.

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