Shelly's Recipe

PICO DE GALLO III

Category: Salsa/ Gucamole

1 cup tomatoes, 1/4 inch diced
1/2 cup red onion, 1/4 inch diced
1/8 cup cilantro, leaves only, roughly chopped
Jalapeno pepper, finely minced, to taste
1/2 tsp salt
1/4 tsp black pepper
1 tsp salad oil and white vinegar
1/4 tsp granulated garlic

After washing vegetables, dice/chop/mince and place in steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes. Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours. Serves: 6