HELOISE: Recipe for pico de gallo returns


Dear Heloise: I clipped your recipe for pico de gallo from your column years ago, but have lost it. Can you please reprint that fabulous recipe? It was the best, original Texas pico de gallo ever! Thank you.

Eva, via e-mail

I’m happy to reprint a yummy favorite that’s especially popular here in San Antonio. Try it with tortilla chips, on baked potatoes, with eggs and so much more:

1 cup coarsely chopped tomato

1/4 cup coarsely chopped onion

1 tablespoon finely chopped cilantro

2 or 3 fresh serrano peppers, minced (more if you like it hot, hot, hot!)

1/2 teaspoon salt

Mix the ingredients together, and sprinkle with salt. The fresher the better, but it will keep in the refrigerator for a day or so.

Heloise

Dear Heloise: I use a tall hanging shoe holder in the pantry closet for my daughter’s snacks and school lunch-bag items. I leave less-desirable items in compartments toward the top, where she can’t reach quite yet, and the healthier stuff below. Now packing lunches can even be a group effort, as I tell her to get things from different compartments.

R.S., via e-mail

Dear Heloise: As you published, it is possible to re-liquefy crystallized honey. Next time, mix some crystallized honey with chocolate syrup and drizzle over vanilla ice cream. Delicious! I learned this trick from fellow Coast Guardsmen in Alaska.

Dave Bowlus, via e-mail

Dear Heloise: I enjoy fresh pineapples, and for the first time, I tried something different. Usually I slice off the top and bottom, set the pineapple upright and slice off the skin (covering). This time, I sliced off the top and bottom, then cut the pineapple in half, from top to bottom. I put this side down on the cutting board, and it was so much easier to remove the skin/ covering because I had so much more control.

Now I can’t wait to buy another fresh pineapple. Thanks for all the columns and all the hints and recipes. Keep up the great work.

Dorothy, via e-mail

Dear Heloise: When I make tuna salad with egg and don’t want to boil an egg, I scramble one, chop fine and add to the mix.

Susan in Spokane, Wash.

King Features Syndicate

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