RFCJ RECIPE ARCHIVE
Posted by : Alan Boles KC: Salsa, Pico De Gallo #2 - pareve
Rooster's Beak Salsa 1 lb diced ripe tomatoes 1/2 cup chopped white onion 1 cup fresh cilantro leaves 4 large fresh serranos or jalapenos; chopped fine 1/2 cup ice water 1 salt to taste 1 fresh lime juice to taste keep the seeds with the hot peppers to make it hotter if you want... Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything.
