OK, guys and gals! Just three more weeks till the fest! :ohmy: I can't believe it's that close. If you're like me, you still don't know what all you're going to cook. :unsure: The only thing I know for sure I'm cooking is my award winning, first place chili.
However, Please send me your recipes ASAP. Even if you cooked the same thing at past Florida fests, I need the recipe again.
I'd appreciate it if you would put it in the following format to save a lot of editing time :
Ricardo's Pico de Gallo
by Richard Howe (Richard Fl)
6-8 whole Tomatoes
1 medium Red Onion
1 bunch Cilantro, fresh
1 can Green Chiles, diced, Ortegas/El Paso or similar
1-2 whole Jalapenos, fresh
Juice from 1 fresh Lime
1/4 cup Wine Vinegar
1 dash Cayenne Pepper
Fresh ground Pepper, to taste
1/2 oz. Cuervo Gold Tequila, to taste (optional)
2-3 Tbls. Hot Italian Cherry Peppers, diced (optional)
Take tomatoes and cut in half against the stem, remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.
Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomato to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture).
Finely dice red onion, jalapenos, and cilantro (leaves only).
Mix all ingredients (best the next day-will keep refrigerated for about a week).
This is the way we like it,but play around for your taste buds, there are choices for each palate.
Also, it would be helpful if you did a spelling check before sending! :silly: