Salsa, a window to your mind

In life you are judged by your ability to produce certain recipes, this is one of those.

Tim’s Fresh Salsa

Ingredients
2 Cloves Garlic
1 Medium Sweet Yellow Onion Chopped
1/2 Cup Fresh Prepared Pico De Gallo (Available At Local Carniceria (Mexican Grocery)
2 Tbl Extra Virgin Olive Oil
1/2 cilantro bush (equal to about half cup or more chopped)
1 Tbl Italian Seasoning
1 Tea Ground Cayenne Pepper
6 Fresh Romano Tomatoes Finely Chopped (Should be firm to the touch - do not substitute the Romano Tomatoes, use canned Contadina™ Romano Tomatoes if you must)
1 Tbl Sea Salt (Pinch of Salt: You Can Add a Pinch of salt per Tomato or to taste)
3 Jalapenos or Serrano Peppers (Depends On the Spiciness of the Pepper) To Taste

Cooking Instructions
In sauce pan add olive oil med. heat. Mince garlic and Add onion and Jalapenos let soften. Then add other spices, tomatoes, and cilantro. Turn heat down slow cook .Just before it starts to boil turn of the fire and let it set room temp. Ready to serve with eggs, chips, etc

Dice the tomatoes and onions into little cubes, the cilantro and peppers should be finely chopped. Once you've done this, toss all the ingredients together evenly.

Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.

Great served with Ceviche or Campechana, seafood, fajita tacos or just about anything. Pico de gallo can also be scrambled together with eggs for "Huevos Ranchero," just be sure to leave out the lemon juice if you try this.

Turn a shrimp cocktail into a "Campechana" by adding some pico de gallo.

For a spicy treat, mix pico de gallo with fresh guacamole

Yield: 1 liter (about two pints)

Cooking when your heart is not in it ,is what Boston Market or pizza delivery is for

Cooking is like making love, it should be entered into with abandon or not at all