Pico de Gallo

Sometimes in the dead of winter, you just need something light and fresh to remind you of the tastes of summer. Enter pico de gallo. We made chicken quesadillas the other night, and decided to make some fresh pico to go along with it. The flavors were light and crisp, with some added kick from the jalepeno. It was the perfect accompaniment to our Mexican dinner. I can’t wait until this summer to make it with home-grown veggies from our garden.

Pico de Gallo
Yields: About 4 cups

6 Roma (plum) tomatoes, diced
1/2 red onion, minced
1/4 cup chopped fresh cilantro
1 small lime,  juiced
1 clove of garlic, minced
1 pinch of cumin
Salt and pepper to taste

Combine the tomatoes, onion, cilantro, jalepeno pepper, lime juice, garlic, cumin, salt and pepper together in a bowl. Stir until evenly mixed.

Refrigerate at least 3 hours before serving. Serve alongside tortilla chips or use it in your favorite mexican dish.

*Pico de gallo tends to turn into a soupy mess if left in the refrigerator more than 24 hours, there it is best to make this the day of.*

Source: AllRecipes.com

This entry was posted in Appetizer, Dressings and Condiments, Football Food, Healthy, Snack, Veggies. Bookmark the permalink.

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