Tuesday, April 20th, 2010 | posted by wendy
• 3 tomatoes, cored and cut into 1/4 inch dice
• 1/4 c finely finely chopped onion
• 2 T fresh cilantro leaves
• 2 T fresh lime juice
• Salt and freshly ground black pepper to taste
• 1 T finely chopped jalapeño pepper
Toss all ingredients into a bowl and let rest up to 1 hour. the fresher, the better.
[...] • 1 1/2 lbs. snapper fillets, skinned and cut into 1/2 inch-wide strips • 2 T fresh lime juice • 1/2 t lemon pepper • 1/4 t ground cumin • 4 (10-inch) flour tortillas • 1 t vegetable oil • 1 c vertically sliced red onion • 1/2 c red bell pepper strips • 1/2 cup green pepper strips • vegetable cooking spray • Pineapple salsa • Pico de Gallo [...]
[...] about 3-4 minutes, until cheese melts. Cut each quesadilla into quarters. Serve hot with a bowl of Pico De Gallo. Posted in Recipes | No Comments » Tags: mexican, salmon, [...]
[...] Pico de Gallo [...]