Salsa Dishes from the Garden: Pico de Gallo

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Photo by PetersPic924/Courtesy of Flickr/
Fresh pico de gallo is a colorful and tasty addition to any mexican meal.

<strong>Pico de Gallo<br />
<br />
Makes about 1 cup<br />
<br />
<em>This is not for the faint of heart.</em>
<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>
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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 />
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