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@cayblood
Created March 14, 2011 20:35
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Pico de Gallo

Yield: about 1.5 cups

  • 1 ripe, large tomato (4 small ones from Kiwi)
  • Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapeños), stemmed (1/2 to 1 red pepper from Kiwi, depending on how hot it is)
  • 1 small onion (1/2 medium onion at Kiwi)
  • 1 clove garlic, peeled
  • 8-10 sprigs fresh coriander, chopped
  • Salt, about 1/2 teaspoon
  • 1 teaspoon cider vinegar or lime juice
  1. Chopping the ingredients. Core the tomato, then optionally seed it by cutting across the width and squeezing out the seeds and liquid. Chop it very finely and scoop into a small bowl. If you want a milder sauce, seed the chiles, then chop very finely and add to the tomatoes. Finely chop the onion and garlic and add to the bowl along with the coriander.
  2. Seasoning the sauce. Stir in the salt, vinegar (or lime juice) and 1 tablespoon water, then let the flavors mingle for 30 minutes before serving.
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I've added substitutions for Norway. You'll want to experiment once or twice until you get it tasting the way you like it.

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