Pico de Gallo
Makes about 1 cup
This is not for the faint of heart.
• 1 large tomato, peeled and seeded
• 4 fresh jalapeño chiles, seeds and membranes removed
• 1 small onion, peeled
• 2 tablespoons or more chopped cilantro
• 2 tablespoons vinegar or lemon or lime juice
Salt to taste
Finely chop the tomatoes, peppers, and onion by hand. Stir in the remaining ingredients.
Rob Proctor and David Macke grow chiles and anything else they can think of in Denver, Colorado. They are the authors of Herbs in the Garden (Interweave Press, 1997).
Back to Salsa Dishes from the Garden.