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| Fresh salsa (pico de gallo) is great as an appetizer with chips, although it's a fabulous accompaniment to seafood and fish as well... |
Servings: (4)
Prep: 15 min.
INGREDIENTS
***Salsa (fresh pico de gallo):
· 6 medium roma tomatoes, de-seeded
· ½ medium onion
· 1 tablespoon jarred jalapenos, chopped
· 2 teaspoons jarred jalapeno juice
· ¼ cup fresh cilantro, chopped
· 1 lime, juiced· Salt and pepper, to taste
--restaurant style tortilla chips
METHOD
Finely chop the onions, tomatoes, jalapenos, and cilantro. Add the lime juice, and salt and pepper, to taste. Serve with your favorite chips. Drain a bit of liquid from left-overs, if present. - Enjoy!
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INGREDIENTS
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| I like my guacamole a bit on the chunky side... |
***Guacamole
2 ripe avocados, peeled, de-seeded, and chopped
1 tablespoon sour cream
2 heaping tablespoons
of salsa
--(Recipe above)
METHOD
of salsa
--(Recipe above)
METHOD
In a small bowl, roughly
mash the chopped avocados with a fork, and fold in the sour cream and salsa.
1 comment:
I make this quite often -- it's my husband's favorite, and he brings home roma tomatoes when he's craving it, which I just made for him on Valentine's Day - today - 2/14/10!!!
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