Comments on: Pico de Gallo Recipe

By: Karen Weideman

Karen Weideman — Mon, 05 Oct 2009 01:00:27 +0000

Hi Ray. I have canned salsa before, but not pico de gallo. My concern is the process that the tomatoes need to go through before canning.

By: Ray

Ray — Mon, 05 Oct 2009 00:14:12 +0000

Hi Karen. I spent a week in mexico with my brother and he took me to where all the locals like to eat. I tasted pico de gallo for the first time and loved it. Can I make a lot of it and can it for later or is it best to make fresh each time.

By: Cheesy Chicken Enchiladas Recipe : Keeping the Castle - Housekeeping Tips and Homemaking Advice

Tue, 16 Jun 2009 20:18:18 +0000

[...] other Mexican articles you may enjoy: Pico de Gallo Recipe Black Beans and Rice Recipe Goya Adobo [...]

By: Chicken Fajita Recipe : Keeping the Castle - Housekeeping Tips and Homemaking Advice

Sat, 09 May 2009 03:59:07 +0000

[...] sliced 1 lb chicken or steak, sliced oil fajita seasoning (recipe above) tortillas toppings – pico de gallo (or salsa), sour cream, [...]

By: It’s Mexican Week at Keeping the Castle : Blisstree - Family, Health, Home and Lifestyles

Fri, 08 May 2009 12:58:18 +0000

[...] Tuesday Karen featured a Pico de Gallo recipe that would be wonderful this summer with fresh tomatoes from the [...]