Pico De Gallo Salsa - Topping for Fajitas

Try this Pico De Gallo Salsa - Topping for Fajitas recipe, or post your own recipe for Pico De Gallo Salsa - Topping for Fajitas

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Pico De Gallo Salsa - Topping for Fajitas Ingredients

5 md Tomatoes; diced with skins	Salt to taste
1/3 c Onion; chopped	1 Lime ; juice of
2 Cloves garlic; minced	2 Ice cubes
2 Jalapeno chillies; veins and	3 tb Snipped cilantro (optional)

Instructions for Pico De Gallo Salsa - Topping for Fajitas

Saving cilantro until the last minute, adding just to the portion of salsa you are serving so the leaves will not turn brownish. Mix all ingredients together. All the elements of a good Pico De Gallo should remain distinct, so it is NEVER run through a blender--when it is done correctly. Due to the hearty amount of fresh lime juice acting as a preservative, this salsa will keep in the refrigerator for 3 days. Viva Texas! This recipe is taken from the "The Salsa Book" by Jaqueline Higuera McMahan. *My Notes: I think most of the Picos Ive tasted here in Texas use the serrano green chiles instead of jalapenos-a little hotter, a little more distinct. Although McMahan states that the cilantro is optional, I believe that it not only is essential, but its the crowning taste of a good fajita. A must! Fajitas (in addition to the Pico) are also good when topped with marinated grilled onions, avacado or guacamole (guac. is better), sour cream (in limited amounts), taco sauce and/or other salsas. Mandy Rose, if you take my advise and use the Pico De Gallo on your fajitas, your guests will be mightily impressed that you KNOW what youre doing when it comes to this wonderful food. Its quite "toothsome". Posted to EAT-L Digest by MiKicks@AOL.COM on Sep 2, 1997

Main Ingredient: Cuisine: Uncategorized