Pico de Gallo
Served at the Gun Flint Tavern in Grand Marais, Minnesota, in the 1990s.
Servings: 2 cups
Ingredients
- 7 Roma tomatoes, coarsely chopped
- ½ medium red onion, coarsely chopped
- 2 Tbsp. cilantro, chopped
- 1 to 2 serrano peppers, chopped
- ½ Anaheim pepper, seeded and chopped
- ½ jalapeño pepper, seeded and chopped
- ½ habanero pepper, chopped (optional)
- 1½ tsp. rice wine vinegar
- Juice from half a lime
Instructions
- Combine tomatoes, onions, cilantro, peppers, rice wine vinegar, and lime juice.
Notes
Be sure to wear rubber gloves when handling the peppers, or the oils may bother your skin.
You can vary the heat of the salsa by the amounts of chile peppers you use.
