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El Chico's Salsa Fria

Vegan • Gluten free • Paleo • 20 mins to make • Serves 1

Produce

2 tbsp Cilantro
3 tbsp Jalapenos, fresh
3 tbsp Key lime, juice
1/2 cup Sweet onion
2 cups Tomatoes, very ripe

Baking & Spices

1/2 tsp Pepper, fresh
1/2 tsp Sea salt
  • Beth MacLeod

    El Chico's Salsa Fria

  • Cheryl Lovelady Wilson

    El Chico s Salsa Fria from Food.com: I can't remember if this is a copycat or if I got this from the cook, but I have most of the El Chico recipes from working there and Im almost certain this is authentic. AKA: PICO DE GALLO

  • Cathy Treat
    • 3 years ago

    Do you have the recipe for the Monterey Chicken and veggies?

  • Cheryl Lovelady Wilson
    • 3 years ago

    3 tablespoons key lime juice 1/2 cup sweet onion , like the texas 1015 2 cups very ripe chopped tomatoes 3 tablespoons fresh jalapenos , minced 1/2 teaspoon sea salt 1/2 teaspoon fresh pepper 2 tablespoons cilantro Directions: 1 Throw it all in a bowl and let it meet and greet eachother covered for 3 hours or preferably overnight. Don't keep for more then 2 days. 2 Serve as garnish for fajitas, quesadillas, or enjoy with nacho's. Read more: http://www.food.com/recipe/...

  • Karen Hailey
    • 1 year ago

    I would love the recipe for their Mexican brandy butter sauce!!! Please!

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