Pico de Gallo
Ingredients:
6 to 8 Roma tomatoes, diced
1/2 cup chopped cilantro, packed
1 to 3 jalepeño peppers, minced
1/4 cup chopped red onion
Juice of 1 lime
Splash of Grand Marnier
1/4 to 1/2 teaspoon salt, to taste
1/2 cup chopped cilantro, packed
1 to 3 jalepeño peppers, minced
1/4 cup chopped red onion
Juice of 1 lime
Splash of Grand Marnier
1/4 to 1/2 teaspoon salt, to taste
Directions:
Combine all ingredients in a mixing bowl.
Stir gently.
Refrigerate in an airtight container for at least an hour before serving to let the flavors meld. Use within a few days.
Stir gently.
Refrigerate in an airtight container for at least an hour before serving to let the flavors meld. Use within a few days.
Notes:
Roma tomatoes work best because they tend to have more flesh and less liquid. Any tomatoes will do in a pinch.
Pico de Gallo is a mild, fresh salsa, so the amount of peppers you use will depend on your tolerance for heat. I like it hot, Carol does not. Just one pepper for her...and a bottle of habañero hot sauce on the side for me.
A "splash" of Grand Marnier is something you measure by eye. My eye considers a "splash" of Grand Marnier to be almost the same size as a "shot" of Grand Marnier.
Best made the same day you plan to use it. The lime juice will make the salsa wilt after a day or so. Still tastes awesome tho.
Pico de Gallo is a mild, fresh salsa, so the amount of peppers you use will depend on your tolerance for heat. I like it hot, Carol does not. Just one pepper for her...and a bottle of habañero hot sauce on the side for me.
A "splash" of Grand Marnier is something you measure by eye. My eye considers a "splash" of Grand Marnier to be almost the same size as a "shot" of Grand Marnier.
Best made the same day you plan to use it. The lime juice will make the salsa wilt after a day or so. Still tastes awesome tho.