Pico De Salsa
by MELISSA RODRIGUEZ
serves: 1
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http://hirethestache.com/tagged/recipe/page/4 |
| Ingredients: |
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6 |
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Roma Tomatoes, Chopped |
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1 |
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Onion, Chopped |
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1/2 Cup |
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Cilantro, Fresh; Chopped |
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2 |
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Serrano Chiles, Seeded & Minced |
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1 Clove |
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Garlic, Minced |
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2 Tbs |
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Lime Juice, Freshly Squeezed |
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Salt & Pepper |
| Directions: |
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Do I really need to tell you? Put everything in a bowl. That’s pretty much it. I’d suggest you let it sit for at least an hour, but preferably over night. The longer the better, as the flavors get a chance to permeate over time.
Just a tip, before chopping them, put the tomatoes on the stove's burner until the outside is burnt (the skin should turn black), then put the whole mix into a pan and let it simmer a little while, it gives it a better flavor. It's how we do it in Mexico, just give it a try.
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