RFCJ RECIPE ARCHIVE
Posted by : Claudia KC: Salsa Cruda/Pico de Gallo - pareve
Here's a salsa recipe from my family of Texans, along with a variation for those who enjoy a more "saucy" texture: Also known as "pico de gallo," which means "beak of the rooster," serve Salsa Cruda with warm corn tortillas and place on the table with beef, chicken, or fish meals. 3 - 4 chopped tomatoes 1 medium white or red onion, diced 2 cloves minced garlic 1/4 cup chopped cilantro (aka 'chinese parsley') 2 - 4 finely miniced serrano chiles (how hot do you like it?!) 2 Tbls. lime (or lemon) juice 'pinch' salt (or to taste) Combine ingredients in non-metal bowl. Eat right away, or use within a day -- it's still very good after this, but doesn't have that "kick in the throat" taste that the fresh mixture has! - - - "SAUCY" SALSA Place the ingredients for "Salsa Cruda" in a saucepan with about 2 cups of water. Cook over medium heat for about 20 minutes. Drain the mixture in a fine mesh strainer/colander, save the liquid. Set aside this mixture. In a processor, blender or with a molcajete (mortar): add 2 more cloves of garlic add more cilantro, if you wish add more tomatoes, if you wish Pulverize these ingredients with some of the reserved liquid. By hand, gently combine both mixtures and serve in the molcajete or your most colorful bowl! Claudia tamale@aloha.net
