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Pico De Salsa by MELISSA RODRIGUEZ serves: 1	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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Ingredients:

Roma Tomatoes, Chopped

Onion, Chopped

1/2 Cup

Cilantro, Fresh; Chopped

Serrano Chiles, Seeded & Minced

1 Clove

Garlic, Minced

2 Tbs

Lime Juice, Freshly Squeezed

Salt & Pepper

Directions:

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.

Categories:

Ethnic Foods
Sauces