Danoinark Posted February 17, 2006 Posted February 17, 2006 One of my office colleagues passed this on to me. PICO DE GALLO 4 small ripe tomatoes, diced (romas work well) 2-3 small cloves garlic, minced 1/2 bell pepper, chopped 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 3-4 fresh jalepenos, minced juice of 1/2 lime (or juice from 4-5 key limes) 1/2 teaspoon salt, or more to taste combine all in a bowl and mix well. He says he makes it an hour or two ahead of time and lets it sit in the fridge so the flavors meld. Dano Glass Has Class "from the laid back lane in the Arkansas Ozarks"
tippet7 Posted February 17, 2006 Posted February 17, 2006 To make it even better...slightly roast the jalepenos first. skin them, then slice them. Makes it just a touch hotter (if you like that sort of thing) You are so stupid you threw a rock at the ground and missed.
CaptainT16 Posted February 18, 2006 Posted February 18, 2006 That's how I make mine as well. Think I need to go make some tonight! For those of you who haven't tried it, give it a shot, very good stuff! "He told us about Christ's disciples being fisherman, and we were left to assume...that all great fishermen on the Sea of Galilee were fly fisherman and that John, the favorite, was a dry-fly fisherman." - Norman Maclean-A River Runs Through It
Don Posted July 11, 2006 Posted July 11, 2006 Hey Dano, I made a batch of your peco when I camped at the White River 4th of July weekend. Good Stuff. Thanks, Don Don May I caught you a delicious bass.
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