Ingredients
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3
-
1/2
-
2
-
2
-
3
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Salsa Cruda / Pico De Gallo,This receipe comes from the cookbook ‘Salsa Cooking’ which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen’s review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in,I think I would add more cilantro and I never have added oil. I don’t understand if it is needed or serves a purpose. But will try a bit next time. Often time in the winter when tomatoes are “blah” , use cherry tomatoes and they are great, much sweeter and juicy.,This recipe is very similar to the one I brought back from a trip to Mexico. When making it at home, use Roma tomatos, as I think that they have a more tomatoee flavor. No oil either, and don’t be shy with either the salt, lime juice, garlic or cilantro.
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Steps
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1
Done
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Core the Tomatoes and Squeeze the Seeds Out, Chop Finely. |
|
2
Done
|
Mix All Ingredients Togethether. |
|
3
Done
|
Let Sit For 15 Min For Flavours to Mix. |
|
4
Done
|
Season With Salt. |
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5
Done
|
Enjoy! |
