Sunday, August 4, 2013

Pico De Gallo

My favorite version of Pico De Gallo. Recipe inspired from 

Use on Vegan Enchiladas, Best Burrito Bowl, Tacos, Beans and Rice, or with homemade baked corn tortilla chips.

Pico De Gallo

4 Roma tomatoes, finely chopped
1 small red onion, or half a large one, finely chopped
2 medium sized jalapenos, seeds removed and finely chopped
1/4-1/2 cup cilantro, finely chopped
2 tablespoons fresh lime juice
salt to taste, optional

Combine all ingredients in a medium bowl. Refrigerate for at least 1 hour before serving.

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