Guest guest Posted September 6, 2007 Report Share Posted September 6, 2007 I take a triple recipe of this to parties and it goes in 2 hours. Smith Pico de Gallo 4-6 jalapeno peppers, seeded and chopped fine (warning: always wear rubber gloves when working with hot peppers) 1 large yellow onion, chopped fine 4 medium fresh tomatoes, peeled, seeded and chopped 3/4 tsp. minced garlic 1/4 cup fresh cilantro, minced 2 Tbsp. olive oil 3 Tbsp. red wine vinegar Combine all ingredients in a bowl. Cover and chill until serving. Use as a topping on any Mexican dish or use as a dip with tortilla chips or just scoop some on top of rice or beans. Quote Link to comment Share on other sites More sharing options...
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