Pico de Gallo
>> Thursday, February 04, 2010
This classic tomato salsa is super versatile and can go on many different types of dishes. I made them for fish tacos, but they pretty much go with most Mexican type dishes!
Pico de Gallo
2 vine ripen tomatoes, chopped
1 bunch of cilantro, chopped
juice of 1 lime
1/2 red onion, chopped
3 cloves of garlic, chopped
1 jalapeno, chopped (optional)
With all the chopping, this salsa is a bit labor intensive, but it's sooooo worth it! Mix together and refrigerate for at least 2 hours. Serve with fish tacos, fried tortilla chips, pita chips, over grilled fish, . . . the possibilities are endless!
Enjoy!
