Tuesday, May 8, 2012

Pico de Gallo


Pico de Gallo

Ingredients:

4 large plum tomatoes, seeded and finely diced
1/2 medium white onion, finely diced
2 tablesppons fresh lime juice
2 tablespoons chopped cilantro
1 serrano chile, finely diced (optional)
Pinch of salt

Directions:

In a large bowl, toss all the ingredients together and let stand at room temperature for at least 1 hour.

The Pico de Gallo can be made ahead and refrigerated overnight. 

SERVE WITH STEAK TACO'S, SALADS, ETC

1 comment: