Pico De Gallo
"This salsa has a clean, fresh taste and can be made as hot as desired simply by adding more chile. Serve it as an accompaniment to fajitas or with fish, chicken or even scrambled eggs."
photo by GREG IN SAN DIEGO
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 3 small ripe tomatoes, cored seeded and chopped
- 1 -2 large red onion, chopped
- 1 bunch scallion, chopped (white and light green parts only)
- 1⁄2 cup vegetable oil
- 1⁄4 cup fresh lime juice
- 1⁄4 cup fresh coriander, chopped (cilantro)
- 3 jalapeno peppers, seeded and chopped (Be careful not to burn hands or eyes)
- salt & freshly ground black pepper, to taste
directions
- Combine all ingredients in a small bowl.
- Cover and refrigerate overnight to allow flavors to develop.
- Serve at room temperature or slightly cooled.
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Reviews
-
I have had this recipe in my collection since 2008, it is my go to for great Pico de Gallo. -
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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