Pico de Gallo

[Guest guest]

Pico de Gallo

l

 

1 cup tomatoes, 1/4 inch diced

1/2 cup red

onion, 1/4 inch diced

1/8 cup cilantro, leaves only, roughly

chopped

Jalapeño pepper, finely minced, to taste

1/2 teaspoon salt

1/4

teaspoon black pepper

1 teaspoon salad oil

1 teaspoon white vinegar

1/4

teaspoon granulated garlic

 

After washing vegetables, dice/chop/mince and

place in steel or glass

bowl. Add seasonings, oil and vinegar and gently mix.

Do not over-mix

as this will bruise the tomatoes.

 

Store leftover pico

de gallo in the refrigerator to add to your

favorite dishes and salads for up

to 36 hours.

 

Servings: 6