Brisket Pot Roast
Melba's Jammin' Any the A true Dutch oven is a rather large iron pot, no lift handles other than a...
Do you eat relish with the thumb and fingers? The recipe I posted, and description of how it was eaten, is based on a recipe I came across over 30 years ago. I copied it down and have used and enjoyed it over the years, modifying it to my taste using other fruits and veggies. I'd never seen the term "Pico de Gallo" before and buttumed that was what "Pico de Gallo" was. About 15 years ago, I began to see recipes for "Pico de Gallo" using tomatoes, onions, chiles, cilantro, etc. OK, I decided, there's apparently different interpretations of "Pico de Gallo."
About 10 years ago, I was browsing through a bargain book sale and came across a Mexican recipe book written in Spanish. In the book was a recipe for Pico de Gallo. I do not read or speak Spanish fluently, but I do recognize Spanish terms for foods. The main ingredients in the recipe were naranja, jicama, sal and chile. Sounded a lot like the recipe I'd been using for years. Make your "Pico de Gallo" in whatever form you choose -- relish, salsa or salad. Enjoy...but realize there might be regional differences quite unlike what you're familiar with.