PICO de GALLO
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Literally Pico de Gallo means "rooster's beak" and refers to the way roosters eat by chopping up their food. 
Also known in old Texas cookbooks as Salsa Brava (brave sauce) because of it's firey kick.
A light, bright and multi purpose uncooked or "salsa cruda"
Pico de Gallo is also a traditional Latin American appetizer made of Jicama, oranges and red chile powder.

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INGREDIENTS


3 each................Toamtoes
1 each...............Onions
2 sprigs...........fresh cilantro
6 each..............fresh ciles serranos++
To Taste.........salt


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PREPARATION:

1) wash all ingredients well
2) remove seeds from tomatoes and dice very fine
3) peel onion and dice very fine
4) remove leaves from cilantro and chop very fine
5) open chilies, remove seeds and pith (white rib membrane) and discard, then finely dice the chilies.
6) place all ingredients in a bowl, mix well. If the sauce is too thick thin with water or tomato juice.
7) salt to taste.

NOTE++ if no chilies serrano are available, and you have canned Jalapenos, you may add a bit of the liquid to 
this sauce to give the Pico de Gallo it's hotness and "kick".


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Recipe from The MarsCafe
www.marscafe.com
mars@marscafe.com
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The Cyberchefs Electronic Union
www.geocities.com/chefmars
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