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Full Online Book HomeLearning KitchenMexican And Hispanic - Salsa - Pico De Gallo By Mrsmcmud
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Mexican And Hispanic - Salsa -  Pico De Gallo By Mrsmcmud Post by :wooshus Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1803

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Mexican And Hispanic - Salsa - Pico De Gallo By Mrsmcmud

8-10 Roma tomatoes, diced
1 purple onion, diced
2 green peppers, diced
juice of 2 limes
1 tsp salt
cilantro, chopped, to taste

Roma tomatoes because they make for a less "soupy" pico. You can add jalapenos to taste and a clove or two of garlic. Don't leave out the salt and always use fresh lime juice.
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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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5 lb tomatoes, about 15 medium 2.25 kg 4 mild green chilies or 1 can (114 mL) green chilies, drained 4 2 to 6 hot chilies, fresh or dried 2 to 6 1 1/2 cups chopped Spanish onion 375 mL 1 1/2 cups chopped green pepper 375 mL 1 cup chopped red pepper 250 mL 3 cloves garlic, chopped 3 1 can (5 1/2 oz/156 mL) tomato paste 1 1 cup white vinegar 250 mL 3 tbsp sugar 45 mL 1 tbsp pickling salt 15 mL 2 tsp paprika 10 mL 3 tbsp finely chopped fresh cilantro (coriander) leaves 45 mL
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