Pico de Gallo Peppers

Ingredients:

10 to 12 Jalapeno peppers (reserve 2 to 3 peppers to be chopped)
4 medium Tomatoes diced and drained
1 medium Onion diced
1 bunch fresh Cilantro chopped
2 medium cloves of Garlic chopped finely
Juice of 1 Lemon or Lime
Coarse Pepper and Salt to taste
Olive Oil (for your griddle)
Tortilla chips (I like the Tostitos Brand White Corn Restaurant Style)

Instructions:

Mix Tomatoes, Onion, Chopped peppers, Cilantro, Garlic, and seasoning together in medium size bowl; pour Lemon juice on top then set aside.  Slice remaining peppers lengthwise creating bowls. Salt and fill liberally with mixture; pre-heat griddle to medium (gas, electric stove, or BBQ grill) then place into oiled griddle for approximately 5 to 7 minutes until peppers have browned.  Reserve remaining Pico de Gallo to eat with chips.  Serve peppers on plate of tortilla chips. Allow some cooling time before eating.  Top with sour Cream for added taste.  Don’t forget to refill your griddle with additional peppers.  One serving is never enough.

CAUTION! This recipe is very addictive. You may find yourself skipping an entire meal just to enjoy a large plate of these wonderful peppers.   

Note: If the griddle does not fit your gas burner use a small wire rack between the griddle and burner.

Remember: Always select fresh Jalapeno Peppers without blemishes, bright in color, smooth skin, large in size. Always use some type of glove to protect your hands while cleaning peppers. Prepare peppers by removing stems, washing in cool water, placing in colander to allow drying. Cut in half, lengthwise. Use a small apple corer, a knife or a spoon works well, to remove all seeds and veins, creating bowls with the peppers. Store cleaned peppers in an airtight container in the refrigerator. Select the type of cheese to use for your filling. Cut in pieces sized to fill pepper halves and store refrigerated in airtight container.