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Pico de Gallo
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    • Ingredients

    Serves:

      • 2 ripe medium tomatoes (about 12 ounces)
      • 1/4 cup cup finely chopped white onion or to taste
      • 12 large fresh cilantro sprigs thick stems removed remaining stems removed remaining stems and leaves finely chopped (about ¼ cup)
      • 1 medium jalapeño or small Serrano finely chopped (about 1½ tablespoons) or to taste
      • Juice of 1 lime or to taste
      • 1 tsp olive oil (optional)

    Directions

    Core the tomatoes and cut them in half. Gentle squeeze out most of the seeds and cut the tomatoes into 1/4-inch (no longer) dice. Toss the diced tomatoes onions cilantro and jalapeno together in a mixing bowl. Add the salt and lime juice then stir in oil if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours ? no longer ? before serving. Stir and taste again before serving.

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    1 Comment

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    chatlady48

    Close to my reciepe, pinch of salt, about 3 garlic gloves

    March 09 2012 at 8:16 PM Report abuse rate up rate down Reply

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