World Famous Pecot Salsa...

[rpecot]

...or Pecot de Gallo, or... whatever.

I thought I posted this last year, but I guess not. Here is the original recipe a buddy of mine gave me. He has since moved to the left coast, so I changed it up slightly and called it my own :roll:

• 
  1 28 oz can Progresso Crushed Tomatoes
  1 Medium Onion
  6 - 8 Garlic Cloves
  1 Lime Juice
  1/8 cup Apple Cider Vinegar
  1 TBSP Oregano
  1 tsp Crushed/Ground Cumin
  1 tsp Salt
  1 tsp Black Pepper
  2 TBSP Fresh Chopped Cilantro
  12 - 18 Jalapenos (boiled 5 minutes and seeded)
  1 - 2 Habaneros (optional)
  2 - 4 Roasted Pablanos or Anaheims (optional - blacken, peel, and seed)
  Chop everything up, combine, and chill 1 - 2 hours. Add extra cilantro after 1 - 2 weeks to freshen up.

Ok, here's where I've changed some things up in mine. I usually use more than one 28 oz can of crushed or diced tomatoes. I don't boil the jalapenos. I use 3 - 4 fresh chopped up. Once, I chopped up half a habanero. One taste and no one would touch it. Except one cousin who must have a birth defect or something, because the heat had absolutely no effect on him. I never used pablanos or anaheims. You can never have too much cilantro. My salsa never lasted 1 - 2 days, much less 1 - 2 weeks.

 

[Kayak Jack]

Thanks, Russ. "Pecot de gaulla" good one.