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Pico de Gallo I

This is the salsa that makes fajitas so good. Serrano chiles possess a lively heat; don't stint on them. However, see to it that they are very finely chopped. If the serrano heat is too much for you, substitute jalapeños.
  • 3 ripe plum tomatoes, seeded, pulp removed, finely chopped
  • 1 medium white onion, finely chopped
  • 2 large cloves garlic, minced
  • 2/3 cup cucumber, peeled, seeded, finely diced
  • 2 tablespoons minced cilantro leaves
  • 3 or 4 fresh serrano chiles, seeded, very finely chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lime juice
  • Salt to taste
Mix tomatoes, onion, garlic, cucumber, radishes, cilantro, chiles and vinegar. Sprinkle lime juice over all. Add salt to taste.

Best if refrigerated, covered, for at least 1 hour, and served the same day made.


Makes about 3 cups.

Prep time: 25 minutes; Cooking time: N/A; Total time: 1 hour 25 minutes

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