<p>
<strong>Pico de Gallo<br />
</strong>
<br />
Makes about 1 cup<br />
<br />
<em>This is not for the faint of heart.</em>
</p>
<p>• 1 large tomato, peeled and seeded<br />
• 4 fresh jalapeño chiles, seeds and membranes removed<br />
• 1 small onion, peeled<br />
• 2 tablespoons or more chopped cilantro<br />
• 2 tablespoons vinegar or lemon or lime juice</p>
<p>Salt to taste</p>
<p>Finely chop the tomatoes, peppers, and onion by hand. Stir in the remaining ingredients.</p>
<p>
<hr />
Rob Proctor and David Macke grow chiles and anything else they can think of in Denver, Colorado. They are the authors of <em>Herbs in the Garden</em> (Interweave Press, 1997).<br />
<br />
Back to <a href=”https://www.motherearthliving.com/mother-earth-living/a-salsa-garden.aspx”>Salsa Dishes from the Garden</a>.
