Thursday, July 22, 2010

Pico de Gallo Salsa


164. What could be better than a fresh bowl of homemade Pico de Gallo Salsa?

Recently, my daughter invited friends over. She made a cake and I made a huge bowl of salsa to dip several bags of Tostitos and Scoops in. The salsa disappeared along with the cake.
Pico de Gallo Salsa

6 large ripe tomatoes, chopped
2 to 4 fresh jalapenos, chopped fine, seeds removed
1 large onion, chopped
2 large scallions, chopped
6 cloves garlic, crushed and chopped very fine
1 large lime, juiced
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
tsp. chili powder
2 Tblsp. olive oil, (adds a shine and helps develop the flavors)
Salt and fresh ground Pepper to taste
Wash and prep all the ingredients.
Place all in a large bowl and stir to blend.
Cover with plastic wrap and refrigerate for 3 hours. The flavors will bloom and develop. Before serving, taste salsa and adjust seasoning if necessary. ENJOY!!!

"The difference between ordinary and extraordinary is that little extra."
~Author Unknown

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