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Pico de Gallo
This recipe is perfect for those hot summer days when your garden is overflowing with delicious, juicy tomatoes. For best results, make in advance and allow flavors to meld together for several hours or overnight.
Ingredients:
8 fresh ripe tomatoes, seeded and diced
½ large red onion, minced
3 cloves garlic
1 teaspoon ground cumin
1 large bunch fresh cilantro, stems removed and finely minced
Juice from 1 fresh lime salt and pepper, to taste
Optional, for more heat: 1 jalapeno pepper, seeded and finely minced
Directions:
Note: To soften the intensity of the red onion, soak them in cold water for 15 minutes before adding them to the recipe.
Place diced tomatoes, red onion, garlic and cumin in a glass bowl and stir to combine. Stir in ½ of the cilantro and lime juice and taste. If desired, add remaining cilantro and lime juice. Season with salt and pepper, to taste.
Serve as a side with your favorite Mexican entrée or by itself with crispy tortilla chips.