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Pico de Gallo 1 quart of fresh diced tomatoes (not canned!) 1 small bundle of cilantro, chopped 1/4 quart fresh diced red onions 1/8 quart diced canned jalapenos 1 tablespoons salt 1 tablespoon black pepper 1 tablespoon garlic powder 1/4 cup vegetable oil 1/4 cup white vinegar Combine all ingredients and store in refrigerator. When ready to serve, use slotted spoon to remove vegetables discarding excess fluid. |
What used to be a unique relish that we weren't sure how to pronounce is now served in all American restaurants, even Taco Bell. It's become a normal, household term! Guess that means it's time to make it ourselves. Here's one way of doing just that. This recipe makes a whooooole lot so you may want to halve it. Also, I prepare it in a quart canning jar with the 1/8 measurements imprinted into the jar! Makes measuring a snap! |
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