Cookin' With Leo
By
Leocthasme
Pico de Gallo
Well, what is it you ask? It is like a good salad that goes well with a great meal. Only this salad is fresh veggies all chopped up so you can spread it on meat or even sandwiches and makes a nice tasty addition. And this is Mexican so in case you want some you may have to make it yourself or go to an import shop and look for the real thing. And so you don’t confuse the shop owner by not pronouncing the name right, it is pronounced PICA d’GIO (my best red neck pronunciation). I like the stuff and every time I get into a Mexican Restaurant I order extra amounts of it because I eat it like strawberry ice cream, whatever. Goes great by itself or what ever you would like to put it on.
In a fit of frenzy, while trying to figure out how to make some for myself, I went out of my way to conjure up my Dear Sweet Italian Fairy Godmother to see if she could help me. However, being Italian, she knew nothing about it, that figured. But then, she called in her pal Aztec Annie, from the Amazon wilds, where she was in the midst of a Summer Southern Hemisphere Lower Equatorial Environmental Convention with her Fairy pals from that area, who were all intently interested in Al Gore’s scientific speech on the depopulation of Antarctic Penguins and other major melt downs. Thus, being interrupted by my inquisitive mind, she came down pretty strong on me, but then, did end up giving me this great recipe. And, she even spelled it out for me in English, with Italian dialect, since My Dear Sweet Italian Fairy Godmother taught her the complete English Language, in Italian dialect. Even so it all came to me in a true Mexican recipe which I was able to understand completely, more or less. Thank you Dear Sweet Italian Fairy Godmother and Aztec Annie, I love you both for this wonderful, tasty Mexican recipe which was delivered to me in Aztec, Italian, English, whichever.
So here you are direct from the source:
Ingredients:
2 green bell peppers, seeded, chopped
1 pound fresh diced tomatoes
2/3 cup fresh cilantro, chopped
½ cup finely chopped white onion
4 jalapenos, seeded, chopped fine
Juice from one fresh lime
Salt to taste
Directions:
Combine all the ingredients in a mixing bowl, mix well and cover and refrigerate. Can be stored in refrigerator in a clean quart jar for up to week or ten days. Goes great with any dish. even Texas BBQ, and CKA.
Take Care Now, Ya’heah! And Enjoy Your New Found Mexican Goody.
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