[CH] Pico de Gallo

Judy Howle (howle@ebicom.net)
Thu, 29 Jan 1998 16:41:50 -0600 

This came today in the Paul Prudhomme newsletter.  He has a new book out.
Has anyone tried the Magic Pepper Sauce?  I haven't heard of it. Interesting
version of Pico de Gallo.

Here is a short recipe from Kitchen Expedition to wet your 
appetite:

	Pico de Gallo - Makes 3 cups

This sauce, whose name means "Rooster's Beak" adds a peppery
sharpness to dishes from South of the Border, including several
in this book, and is perfect as a dip with corn chips.  Serve 
slightly chilled or at room temperature.  Ole!

	1 tablespoon white vinegar
	1 tablespoon plus 1 teaspoon chef Paul Prudhomme's Magic
		Pepper Sauce
	1/4 teaspoon ground dried arbol chile peppers
	1 teaspoon light brown sugar
	1/4 teaspoon ground cumin
	3 medium-size tomatoes, peeled and chopped, about 2 cups
	3/4 cup onions, diced into 1/4-inch pieces
	1/4 cup bell pepper, diced into 1/4-inch pieces
	1/4 cup celery, diced into 1/4-inch pieces
	1/2 teaspoon minced fresh garlic, about 1/2 clove
	1 tablespoon minced fresh ginger
	2 tablespoons minced fresh poblano chile peppers
	2 tablespoons mined fresh serrano chile peppers
	2 tablespoons minced fresh Anaheim chile peppers	
	1 minced fresh bird's eye or Thai chile pepper, optional; 
		use if you like your Pico de Gallo very hot

Combine the vinegar and Magic Pepper Sauce in a large bowl.  
Stir in the arbol chiles, brown sugar and cumin until the sugar
is dissolved.  Add the remaining ingredients and stir until well
blended.  Cover and refrigerate for at least 4 hours, preferably
overnight, before serving.


Judy Howle
howle@ebicom.net

Flavors of the South		
Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462