Pico de Gallo - Magic Seasoning Blends

Name: Pico de Gallo - Magic Seasoning Blends
Ingredients: 1 tablespoon white vinegar; 1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®; ¼ teaspoon Chef Paul Prudhomme's Ground Dried Árbol Magic Chili; 1 teaspoon light brown sugar; ¼ teaspoon ground cumin; 3 medium-size tomatoes, peeled and chopped (about 2 cups); ¾ cup onions, diced into ¼ inch pieces; ¼ cup bell pepper, diced into ¼ inch pieces; ¼ cup celery, diced into ¼ inch pieces; ½ teaspoon minced fresh garlic, about ½ clove; 1 tablespoon minced fresh ginger; 2 tablespoons minced fresh poblano chile peppers; 2 tablespoons minced fresh serrano chile peppers; 2 tablespoons minced fresh Anaheim chile peppers; 1 minced fresh bird's eye or Thai chile pepper, optional; use it if you like your Pico de Gallo very hot; 1/8 teaspoon Chef Paul Prudhomme’s Vegetable Magic®

www.magicseasoningblends.com

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.

View full recipe on www.magicseasoningblends.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.

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Ingredients

1 tablespoon white vinegar
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®
¼ teaspoon Chef Paul Prudhomme's Ground Dried Árbol Magic Chili
1 teaspoon light brown sugar
¼ teaspoon ground cumin
3 medium-size tomatoes, peeled and chopped (about 2 cups)
¾ cup onions, diced into ¼ inch pieces
¼ cup bell pepper, diced into ¼ inch pieces
¼ cup celery, diced into ¼ inch pieces
½ teaspoon minced fresh garlic, about ½ clove
1 tablespoon minced fresh ginger
2 tablespoons minced fresh poblano chile peppers
2 tablespoons minced fresh serrano chile peppers
2 tablespoons minced fresh Anaheim chile peppers
1 minced fresh bird's eye or Thai chile pepper, optional; use it if you like your Pico de Gallo very hot
1/8 teaspoon Chef Paul Prudhomme’s Vegetable Magic®