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Pico de Gallo 2


1-1/2 C tomatoes, seeded and diced
1/4 C red onion, diced
1 tablespoon jalapeños, diced
1 tablespoon garlic, minced
Juice of 2 limes
2 tablespoon cilantro
Salt, to taste
Freshly ground black pepper, to taste

In a bowl combine the first six ingredients. Season to taste with salt and pepper. This recipe yields about 2 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.