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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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PICO DE GALLO

PICO DE GALLO







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


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.


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.
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