Pico De Gallo -- Elote Cafe
"Another fabulous recipe from Chef & Owner Jeff Smedstdd of the Elote Cafe in Sedona, AZ. Make this as chunky and spicy as you wish. Olive oil is nontraditional but it gives a special touch to the tomatoes. Plop a dollop over all your entrees or eat with crispy tortilla chips."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
ingredients
- 1 cup tomatoes, diced
- 1⁄4 cup onion, diced
- 1⁄4 cup cilantro leaf, chopped
- 2 jalapenos, stemmed, seeded, diced
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon sugar
- 1 tablespoon olive oil
- 1 tablespoon lime juice
directions
- After prepping the ingredients, mix together and enjoy.
- The sooner you eat it, the better.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
