Pickles, Preserves & Relishes |
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Pico de Gallo - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Makes about 3 cups.
- 1 ½ pounds tomatoes -- chopped
- ¾ cup onion -- chopped
- ¼ cup fresh cilantro -- chopped
- 3 tablespoons fresh lime juice
- 2 medium jalapeno peppers -- seeded and minced
- 1 clove garlic -- minced
PREPARATION
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Makes about 3 cups.
