Pico de Gallo recipe (Salsa)

General Cooking your catch
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Pico de Gallo recipe (Salsa)

This is a very easy recipe to use for chips and salsa or over shrimp enchiladas. You can also substitute the tomatoes and use papaya and mango instead. Both are very good in my opinion. I like to use papaya mango salsa over blackened scallops served over jasmine rice or over parmesan crusted halibut and many more.

Ingredients

8 large roma tomatoes diced
1 medium onion diced
1 bunch of cilantro chopped
2-4 cloves of garlic minced
1 15oz. can of whole corn
1 15oz. can of black beans
1 T of lemon juice
1t cumin
Jalapeno peppers diced. Use peppers at your discretion. I like to use about 6-8
Salt and pepper to taste

Outdoors2000

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sounds very good!

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For what it’s worth. When I do "raw " recipes like this I combine the onion and garlic with the salt and acid (lemon, lime, vinegar, etc.) first. Allow to sit for about 20 min., while you gather the other ingredients. The acid and salt will break down the onion and pull the water out. You will notice the onion will look translucent like they have been cooked. The flavors will come together and make a sort of sauce. This will make the final outcome more pleasant.

“if life gives you lemons, make lemonade, find someone who life gave vodka and have a party.” Ron White