1/25/07

Pico de Gallo


Pico de Gallo

Yield: Approximately 4 cups


7 plum tomatoes, seeded and diced
1 cup Vidalia onion, chopped
½ cup freshly chopped cilantro
2 jalapeno peppers, seeded and finely chopped
1 lime

Combine tomatoes, onion, cilantro and jalapenos in a medium size bowl.

Squeeze the lime over the mixture and stir gently. Season with salt to taste.

Cover tightly and refrigerate for at least one hour.

Serve with homemade tortilla chips (see recipe below)

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