From the Pantry Butler kitchen
Pico de Gallo
A fantastic recipe to try when your garden or market is overflowing with fresh, flavorful tomatoes! USDA MyPlate Kitchen — Healthy Latino Recipes Made with Love — California Department of Health Services — California Latino 5-A-Day Campaign (public domain), via myplate.food
Ingredients
- 2 cups ripe tomatoes, chopped
- 1 1/2 cups onion, chopped
- 1/3 cup cilantro, chopped
- 3 jalapeno pepper, seeded and chopped
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Method
- Wash hands with soap and water.
- Combine all ingredients in a medium bowl.
- Serve immediately or cover and refrigerate for up to 3 days.
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