Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Texas' best pico de gallo
Date: November 1, 2007
3 normal cups chopped onion (preferably Texas 1015, see note)
3 normal cups diced, firm pink-ripe tomato
2 avocados, diced (optional)
2 teaspoons finely chopped serrano or jalapeño peppers (fresh or canned)
3 tablespoons chopped cilantro leaves
Juice of 2 limes
Salt, pepper and garlic salt to taste
Combine onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic salt in a large glass bowl. Drain if too juicy. Refrigerate before serving.
Makes about 1 1/2 quarts.
Use as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.
NOTE: Don't over-chop onion, it shouldn't be mushy.