Thank you SO MUCH Grneyedmustang for giving us SUCH a great BASIC recipe for all of us to learn our own proportions.
This is a wonderful, BASIC recipe. Typically almost all Pico de Gallo recipes have fresh lime juice in them (to taste), as well as garlic. Pico de Gallo means "fresh", I think, (but I'm 50 years dated since High School Spanish .
Therefore "Pico" should be made with fresh garlic cloves, (unless no choice), fresh "instead of canned" tomatoes, fresh sqeezed lime juice instead of bottled lime juice.
Now, the best part. Use this to top SALADS, virtually calorie LOW! EGGS, ANY Mexican or South American cuisine, (duh!), cooked SHRIMP, TACOS, VEGETABLES, FISH, guacomole, you NAME it! Tust me, you,ll LOVE it.
Hope this gets you going, cause you may want to make up a BIG base recipe, (without tomatoes, like I do a day before Cinco De Mayo) and add the tomatoe's about two or three hours before you want to serve the "salsa". Then leave the rest of your base in the refrigerator for another few days adding tomatoes until its gone (sniff!)... Mine lasts (sans tomatoes) about 3 to 5 days. HTH!
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Thank you SO MUCH Grneyedmustang for giving us SUCH a great BASIC recipe for all of us to...