Pico de Gallo

[Guest guest]

Pico de Gallo

 

2 medium-sized ripe tomatoes, finely chopped

1/2 a medium-sized onion, finely chopped 3 fresh jalapeño peppers, stems and

seeds removed, finely chopped

(see below)

 

1 tablespoon chopped fresh cilantro

1/4 teaspoon salt

Juice of 1/2 a lime

 

1. In a large bowl, combine all the ingredients; mix well.

 

2. Cover and chill for at least 1 hour, or until ready to serve.

 

NOTE: This makes a great dip and also a zesty topping for tacos and

fajitas. And remember, you can make it milder or more intense by

adjusting the amount of jalapeños.

 

PEPPER SAFETY: Be careful when handling jalapeños and any chili

peppers, because they contain oils that can burn your skin and eyes,

not just your taste buds.