Pico De Gallo

Ingredients

  • 1 lb (450 g) Ripe Italian (Roma) tomatoes, finely diced
  • 4 oz (125 g) Red onion, minced
  • 1/4 bunch Cilantro, stemmed and chopped
  • 1 Fresh jalapeno pepper, seeded and minced
  • 1 Lime, finely shredded zest + juice
  • 1/4 oz (7 g) Fresh garlic, minced

Directions

  • 1. Blend all ingredients together in non-reactive bowl, and set aside.
  • 2. Let stand at room temperature for at least ½ hour to blend flavours; season to taste. Refrigerate for up to 1 day.

Yield

20 oz (600 grams)

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