Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 | -(up to) |
| 4 | Chopped tomatoes |
| 1 medium | White or red onion; diced |
| 2 | Cloves minced garlic |
| ¼ cup | Chopped cilantro (aka 'chinese parsley') (up to) |
| 4 | Finely miniced serrano chiles (how hot do you like it?!) |
| 2 tablespoons | Lime (or lemon) juice |
| 1 pinch | Salt (or to taste) |
From: tamale@...
Date: Wed, 10 Jul 1996 00:13:12 -1000 San Antonio-born, I (like every other Tejano/Texan) think my salsas are the most authentic recipes!
Also known as "pico de gallo," which means "beak of the rooster," serve Salsa Cruda with warm corn tortillas and place on the table with beef, chicken, or fish meals.
Combine ingredients in non-metal bowl. Eat right away, or use within a day (it's still very good after this, but doesn't have that "kick in the throat" taste that the fresh mixture has!) "SAUCY" SALSA:
Place the ingredients for "Salsa Cruda" in a saucepan with about 2 cups of water. Cook over medium heat for about 20 minutes. Drain the mixture in a fine mesh strainer/colander, save the liquid. Set aside this mixture.
In a processor, blender or with a molcajete (mortar): Add 2 more cloves of garlic. Add more cilantro, if you wish. Add more tomatoes, if you wish.
Pulverize these ingredients with some of the reserved liquid.
By hand, gently combine both mixtures and serve in the molcajete or your most colorful bowl!
JEWISH-FOOD digest 246
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .