Recipe Sunday: Pico de Gallo

I got back from Dallas last night, where I spent the last five days eating all the tortilla chips, salsa, and guacamole that I could get my hands on; I am still craving pico de gallo! Even though pico seems like a very summery dish, it is a must have whenever you serve Mexican food. The key to this recipe is to make sure the ingredients have at least 30 minutes to “hang out” before you serve the pico.

Ingredients

  • 1/2 lb roma tomatoes, diced
  • 1/4 cup onion, finely diced
  • 1 small jalapeno pepper, sliced (you can omit the jalapeno and just add a little hot sauce to give it a kick)
  • 1 garlic clove, crushed or pressed
  • 1/4 cup chopped green onions
  • 2 tbsp. cilantro (GASP!), chopped
  • 1 tbsp. olive oil
  • 2 tbsp. lemon or lime juice
  • 1 tsp. dried oregano

Preparation

Combine all ingredients in a glass or plastic bowl. Refrigerate for at least 30 minutes.


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