Pico de Lime-CatThis is roughly the recipe I use for the appetizers when we have a holiday dinner (and it doesn't matter what holiday; I always get railroaded into making this):
4-5 medium to large tomatoes, diced
1 medium red onion, diced
1 medium white onion, diced
2 green onions, thinly sliced
2 Jalapeno peppers, split, scraped and minced
2 Serrano peppers, split, scraped and minced
4 cloves of garlic
1 bunch of cilantro, roughly chopped (remove stalks below first leaves and discard before chopping)
2-3 limes, juiced, add pulp without seeds if desired
1 tsp salt
Mince the garlic with a chef-knife, and add salt to grind to near-paste. Mix with lime juice and pulp.
Mix tomatoes, onions, peppers and cilantro. Mix in garlic, salt and lime-juice mixture and chill in refrigerator for 30 minutes. Serve when ready, and watch your fingers.
