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Full Online Book HomeLearning KitchenMexican And Hispanic - Salsa - Pico De Gallo By Karen Said
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Mexican And Hispanic - Salsa -  Pico De Gallo By Karen Said Post by :contactme Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2552

Click below to download : Mexican And Hispanic - Salsa - Pico De Gallo By Karen Said (Format : PDF)

Mexican And Hispanic - Salsa - Pico De Gallo By Karen Said

3 large tomatoes--chopped
one onion--chopped
2 jalapenos---chopped (use less if you like less heat)
1 bunch of cilantro--chopped
salt to taste
juice of 2 limes, or 2 lemons


Mix well--wait to add the salt til the end, or you'll have soup. You can also add a couple of heads of chopped garlic--it adds some extra zip.
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2 cups chopped seeded tomatoes 1 cup chopped green onions 1 can (8 ounces) tomato sauce 1/2 cup minced cilantro 1 to 2 tablespoons minced jalapeno peppers 1 tablespoon fresh lime juice Combine all ingredients in a medium bowl. Cover and refrigerate at least 1 hour.
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Mexican And Hispanic - Salsa -  Pico De Gallo Salsa Mexican And Hispanic - Salsa - Pico De Gallo Salsa

Mexican And Hispanic - Salsa -  Pico De Gallo Salsa
4 Roma tomatoes, diced 1/2 of a large yellow onion chopped 1/2 cup chopped cilantro 1 serrano pepper, finely minced 1 red chile pepper, finely minced 1/2 of a lime squeezed into mixture 2 tbsp. olive oil salt and pepper to taste Mix all ingredients into a bowl. Let stand a few minutes for flavors to blend. Serve. Note: If you don't like your salsa too spicy I would recommend removing the seeds from the peppers.
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