BEAK OF THE ROOSTER SALSA
PICO DE GALLO

(Salsa)

5 to 6 serrano chilies
1 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 teaspoon salt
2 Tablespoons water
1 teaspoon olive oil

optional:
1 medium, ripe tomato, chopped
1 medium, ripe avocado, diced

 

Mix all the ingredients together in a bowl. If using avocado add that at the last minute, just before serving.

We usually make this with no tomato and two avocados. We'll also settle for jalapeños if we can't get serranos, and we've experimented with substituting a habanero for one of the chile peppers.


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