9:10 AM 3/22/98
frc f-t

 Title: Pico De Gallo
 Categories: Sauces, Mexican, Vegetables
      Yield: 6 servings

      2 ea Tomato, large, very ripe
      1 tb Cilantro
      2 ea Chile serrano
      1 ea Onion, small
      1 x  Salt; to taste
      1 x  Pepper; to taste
      1 pn Sugar

  Peel the tomatoes, onion, and chiles and chop finely.  Chop the
  cilantro. Mix all ingredients, taste for seasoning, and serve cold.
                                    The Austin Citizen
                                    1981

MMMMM

-Begin Recipe Export- QBook version 1.00.14

Title: Pico De Gallo Salsa
Keywords: sauces, mexican,

2 cups

        6  Serrano or Jalapeno chiles, stems and seeds removed,
           finely chopped
        1  large onion, finely chopped
        2  medium tomatoes, finely chopped
        3  cloves garlic, finely chopped
      1/4  cup finely chopped cilantro
      1/4  cup oil
        3  Tbsp red wine vinegar

Combine ingredients and mix well.  Allow refrigerated sauce to
come to room temperature before serving.

The Whole Chili Pepper
From the collection of Jim Vorheis

-End Recipe Export- From the recipe collection of Fred Towner
-Begin Recipe Export- QBook version 1.00.14

Title: Pico De Gallo Sauce
Keywords: Mexican, Sauces, Salsa

3 medium tomatoes peeled and chopped
1/2 cup chopped green onions
1 anaheim chili pepper chopped
1 fresh jalapeno chili pepper seeded and chopped
2 teaspoon snipped fresh cilantro or parsley
1 teaspoon salt

In a small bowl, combine tomatoes, onions, peppers, cilantro and salt. Cover
and refrigerate for five hours or overnight. Serve over fajitas. The sauce
may also be served with tacos or as a fiery salsa dip for tortilla chips.

-End Recipe Export- From the recipe collection of Fred Towner
-Begin Recipe Export- QBook version 1.00.14

Title: Pico De Gallo
Keywords: appetiser, dip, mexican, salsa

Pico De Gallo
Ingredients:
6 medium tomatoes, chopped               2 medium white onions, chopped
5 to 6 jalapeno peppers, chopped         5 to 6 cerrano peppers, chopped
1 bunch of cilantro , chopped            salt and pepper to taste
Directions:
Combine all ingredients in a bowl.  Serve immediately at room temperature,
or
cover well and refrigerate until ready to serve.
Recipe makes quite a bit, can make half of recipe if so desired for a
smaller
amount.
May also add the following ingredients:

3 tbsp. squeezed lime or lemon juice     3 tbsp. oil
1 tbsp. dried oregano ( optional )

-End Recipe Export- From the recipe collection of Fred Towner


