Chef Mike's Pico De Gallo Fresca Salsa
Serves: 1 1/2 Cups
3 Serrano peppers finely diced ( or 4 Jalapenos )
1 Red Onion finely chopped
2 or 3 Roma Tomatoes diced
2 Clove Garlic Chopped
2 to 3 Tbls. chopped Cilantro (see note)
1 Lemon or Lime cut in half
1 or 2 Habenaro Chiles completely deveined, seeded and minced.
Combine ingredients right before you are going to serve squeezing lemon juice (with no seeds please) into salsa mixing well. Add Salt as required.
ChefNote: Cilantro can overpower this fresh Pico De Gallo so use an even hand when adding it. Some like more, others less or not at all. Use large leaf parsley as a substitute. Recipes performed outdoors in the large Gazebo on 6/12/05 at the American Institute of Wine and Food (Atlanta Chapter) Annual Picnic by Chef Mike and Kevin (the Fatman) Jenkins.