Pico De Gallo
- 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
- 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.
Roasted Garlic Redskin Mashed