Pico De Gallo, ( Mild Salsa)
Source of Recipe
Linda Leone 1994
List of Ingredients
6 medium tomatoes, diced
2 C sliced scallins
2 canned, tabasco peppers, minced
1 tblspoon juice from the peppers
2 tblspns lemon juice
2 tsp salt
2/3 C vinegar
1 tblsp powdered new mexico chilies
1 C tomato sauce
4 tblsp minced cilantro
Recipe
Bring above ingredients to a simmering boil. Fill pint jars. process 10 minutes in water bath, or serve fresh if desired.
Variation; for medium hot salsa, omit tabasco peppers, lemon juice and new mexico chilies and add 8 serrano peppers, minced plus 1-2 tblsp of the juice from the can, 2 tblsp lime juice, 1 tblsp crushed red pepper flakes.
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