Provided by Rosa Mexicano Restaurant
Core the tomatoes and cut them in half. Gentle squeeze out most of the seeds and cut the tomatoes into ¼-inch (no longer) dice. Toss the diced tomatoes onions cilantro and jalapeno together in a mixing bowl. Add the salt and lime juice then stir in oil if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours – no longer – before serving. Stir and taste again before serving.
This recipe has been added to the following public cookbooks:
jenn dishes,
Tom's Delights,
Cooking With Ang,
Lara's Recipes,
billys notable cooking
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | SDeBear1
05/04/08 07:03 PM |
Just what you get in MexicoThis is exactly the recipe we have had in Mazatlan, Cancun, Mexico City. Totally addicitve and can't even compare to a jar. |
| ★ ☆ ☆ ☆ ☆ | Ruiz727
05/04/08 05:20 PM |
this is not real pico de gallothis recipe is missing alot of stuff. this is white peoples mexican recipes. come to el paso for real mexican food |
| ★ ★ ★ ★ ★ | ONLYJIMNOW
05/04/08 03:41 PM |
Very very good!Truly a wonderful Pico de Gallo...I will never buy another jar again! |
| ★ ★ ★ ★ ★ | HIPPO 183
05/04/08 02:17 PM |
Fresh TasteOnce you have tried this "pick of the garden" you won't go bact to the ketchup salsa. |
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