Ingredients
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1
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2
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1
-
2
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1
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1/2
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1/4
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-
-
-
-
-
-
-
Directions
The Ospidillo Cafe Pica De Gallo, This is a condiment served on Mexican dishes such as fajitas The bright blend of flavors is just incredible and, before you know it, you’ll be spooning this stuff over non-Mexican dishes such as fried chicken or pork roast It will keep just fine for 3 or 4 days in the refrigerator I got this recipe from an old church fundraiser cookbook (Reorganized LDS church in Independence, Missouri) that a beloved aunt sent me several years ago I have never had better Pica de Gallo anywhere (pronounced: Peek-uh day guy-O, according to my daughter who speaks some Spanish) I have a Mexican friend who also says it’s pretty genuine and the best that he ever had too This is much less tomato-ey than regular salsa The time listed includes marinating time in the refrigerator I hope others will enjoy this excellent Mexican condiment as much as my friends and family do , Perfect recipe – this is exactly the recipe my brother brought back from Mexico! I have never mixed the water in it though – usually the tomatoes tend to give off enough juice and I have always used salt ground from a salt grinder – the grainy texture tends to be perfect with this , This is great sauce Goes well on anything I add tomatillos from my garden Gives a slight sweet taste The name means beak of the roster, because the mexican women making this, ( the chopping the vegies), sounds like the roster pecking at food on the floor These are very colorful people
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Steps
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1
Done
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Blend Gently and Refrigerate For at Least 2 Hours, Allowing the Flavors to Infuse, Before Serving With Mexican Dishes. |
