Subject: Pico de Gallo
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 08 2001 - 02:35:02 EDT
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F O O D F U N N Y
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Reader Joyce Nichols asks, "Does this qualify as a food funny? I know
it is a bit of a stretch." I think it does.
A French guest, staying in a hotel called room service for some
pepper. "Black pepper, or white pepper?" asked the concierge.
"Toilette pepper!"
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T O D A Y ' S R E C I P E
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Many Americans believe some of their favorite Mexican restaurant items
to be authentic Mexican cuisine, yet many of those dishes are nowhere
to be found south of the border. Rather, they are the creations of a
unique regional style of cooking that originated in Texas and has
become known as Tex-Mex.
Although there are dozens of dishes known as "pico de gallo," "salsa
fresca," or "salsa cruda" found throughout Mexico, this is the classic
Tex-Mex version. Be sure to save this recipe to accompany Thursday's
recipe for fajitas.
Pico de Gallo
4 - 6 ripe tomatoes, seeded and finely chopped
1 medium onion, finely chopped
2 - 4 cloves garlic, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
1 Tbs (15 ml) fresh lime juice
Chopped, seeded jalapeno or serrano peppers to taste
Salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and serve chilled or at room
temperature. Serve with tortilla chips. Makes 2 to 3 cups.
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