Labib Rouhana

This recipe has been maintained as a family secret for decades.  There isn't an official name for the dish, but a few years ago it adopted the name "puke dip" because of its appearance.  I have maintained the name because it keeps people's expectations low, but those who come to try it, become pleasantly surprised and even addicted to the treat.  The origins of this recipe remain unknown.

• 2 tomatoes, chopped

• 1/2 onion, chopped

• Cilantro, chopped

• 3 jalapeños (or 5 serranos) or both, or more, finely chopped

• Squeeze 1 to 1.5 limes (American standards, which is equivalent to 3-4 limes sold in México)

• Add salt and black pepper in abundance

• 1pt of Large curd cottage cheese

  Add all of the ingredients together and mix well. You just made Pico de Gallo.  Try it and add more of whichever ingredient listed above as you see fit.  Now that you have achieved the perfect Pico de Gallo taste, add a pint of large curd cottage cheese.  Yes, cottage cheese.  Trust me.

   

  Mix and enjoy with chips, over rice, or by the spoonful.  Then reach out to me via Twitter @LabibRouhana and let me know how much you liked it.