Texas' Best Pico de Gallo
3 cups chopped onion (pereferably Texas 1015; see note)
3 cups diced, firm pink-ripe tomato
2 avocados,
diced (optional)
2 teaspoons finely chopped serrano or jalapeņo peppers (fresh or canned)
3 tablespoons chopped cilantro
leaves
Juice of 2 limes
Salt, pepper and garlic salt to taste
Combine
onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic
salt in a large glass bowl. Drain if too juicy. Refrigerate before serving.
Makes about 1 1/2 quarts.
Use as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.
NOTE: Don't over-chop onion; it shouldn't be mushy.
Texas Style Dry
Rub
1/4 cup salt
1/2 tablespoon white pepper
1 tablespoon celery salt
3 tablespoons ground cumin seed
3
tablespoons paprika
2 tablespoons black pepper
1/2 tablespoons garlic powder
2 tablespoons chili powder
1/2 tablespoon
lemon peel, (zest)
1 tablespoon cayenne pepper
1 tablespoon dry mustard
Mix all ingredients well, store in plastic bag or jar until ready to use.
To use, rub into meat before putting on grill or in smoker.
Texas Chow-Chow
12 1/2 lbs. green tomatoes
1 sm. head cabbage
8 lg. onions
10 green sweet peppers
1/2 c. horseradish,
(fresh grated)
3 tbsp. salt
1 tbsp. cinnamon
1 tbsp. allspice
1/4 tsp. cloves
3 tbsp. mustard seed
3 bay
leaves
1 3/4 c. sugar
1 qt. vinegar
Using coarse blade of food chopper, grind tomatoes, cabbage, onion and pepper and pout into a cloth bag or strainer
to drain overnight. Put in stone jar and add horseradish. Mix salt, spices, sugar and vinegar, bring to a boil and stir into
contents of stone jar.
Cover jar with heavy brown paper and tie down. Will keep indefinitely without refrigeration. Also can be stored
in refrigerator. This recipe is said to be well over 90 years old and is very good.
East Texas Green Tomato
Pickles
1 bushel tomatoes, cut in chunks
5 lbs. sugar
5 lbs. chopped onions
1 1/2 lbs. hot green pepper
3
qt. vinegar, white
3/4 c. canning salt
Place all ingredients in large container. Mix thoroughly. Place over medium heat, simmer, stirring until tomatoes
change in color from green to brown and team begins to form. Do not boil. Remove from heat. Pack immediately and seal.
Makes about 36 pints. This recipe can be cut in half
Fresh Texas Salsa
1 pt. canned tomatoes, chopped
2 med. size fresh tomatoes, chopped
2 jalapenos, chopped
1 bunch green
onions or 1 med. onion, chopped
2 tbsp. chopped (fine) cilantro leaves
Juice of 1 lemon
1 tsp. salt
2 garlic buds,
minced
Combine all ingredients; mix well. Refrigerate for 1 hour. Serve with tortilla chips.
Fresh Texas Salsa
1 pt. canned tomatoes, chopped
2 med. size fresh tomatoes, chopped
2 jalapenos, chopped
1 bunch green
onions or 1 med. onion, chopped
2 tbsp. chopped (fine) cilantro leaves
Juice of 1 lemon
1 tsp. salt
2 garlic buds,
minced
Combine all ingredients; mix well. Refrigerate for 1 hour. Serve with tortilla chips.
