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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pico de Gallo Recipe

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This recipe for Pico de Gallo is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Roma tomatoes, diced
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
1 small jalepeņo pepper, veins and seeds removed, diced
1 - 2 teaspoons lime juice, to taste
salt, to taste
Directions:
Directions:
Combine tomatoes, onion, cilantro and jalapeņo in a bowl.
 Season with salt and add lime juice to taste. 
Top on your favorite Mexican food, or serve with chips.
 Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.
 Makes about 4 cups

 

 

 

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