Easy Picco de Gallo (Spicy Tomato Relish)
I posted a picco recipe before, but this one is easier and oh, so good. A bit on the spicy side, but when you eat it with other things, it is just right!
Ingredients:
10 ounce can Rotel Mexican Festival (do not drain)
1 medium sweet or red onion, diced fine
2-3 good tomatoes, diced small (roma, vine-ripened, heirloom, etc.)
Procedure:
Dump all in a bowl that you can store the picco in. Mix well. Store covered. Mix again, everytime you take the lid off the bowl.
This makes about 4 cups and will last quite a while if covered and kept refrigerated.
You could make this with regular or mild Rotel, but you'd have to add a little lime and cilantro.
Serve with tortilla chips, nachos, quesadillas, tacos, etc.
Ingredients:
10 ounce can Rotel Mexican Festival (do not drain)
1 medium sweet or red onion, diced fine
2-3 good tomatoes, diced small (roma, vine-ripened, heirloom, etc.)
Procedure:
Dump all in a bowl that you can store the picco in. Mix well. Store covered. Mix again, everytime you take the lid off the bowl.
This makes about 4 cups and will last quite a while if covered and kept refrigerated.
You could make this with regular or mild Rotel, but you'd have to add a little lime and cilantro.
Serve with tortilla chips, nachos, quesadillas, tacos, etc.
Labels: Recipes
posted by Karen at 10:15 AM
1 Comments:
Nice. I usually use regular Rotels™ cos I do NOT like cilantro. I also use added serano, jalapoeno or habanero peppers (depending on what I have on hand) and some garlic. Yellow onion, for me.
Other than that, pretty much the same.
:-)
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