Dip, Salsa or something like it

This is one we like!

Salsa, Pico de Gallo, Richard Fl.


INGREDIENTS:
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 Tbs Hot Italian Cherry Peppers, diced (optional) or La Bomba




PROCEDURE:
1 Take tomatoes and cut in half against the stem, remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.
2 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).
3 Finely dice red onion, jalapenos, and cilantro (leaves only).
4 Mix all ingredients (best the next day-will keep refrigerated for about a week)


Recipe Type
Appetizer, Salsa

Recipe Source
Author: Richard Howe (Richard Fl)

Source: BGE Florida Eggfest '09, Richard Fl

This is the way we like it, but play around for your taste buds, there are choices for

each palate.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1274
that one never lasts long when we do it either. very, very easy and quick to do.