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
Frank, wonderful recipe!
ReplyDeleteBeth Meadows