Wednesday, April 16, 2014

Pico de Gallo (Chef Saul)

Pico de Gallo (Chef Saul)
(2½ cups)


1 small Fresh White Onion, small dice
4 large Fresh Tomatoes, seeded & small dice
1 medium Fresh Serrano Chili, seeded & fine dice
2 tbsp. Fresh Cilantro Leaves, chopped
1 clove Fresh Garlic, minced
2 tbsp. Fresh Lime Juice
1 tbsp. Extra Virgin Olive Oil
to taste Salt & Black Pepper


Combine all the ingredients in a large mixing bowl and toss together well. Let the mixture sit at room temperature for at least an hour before serving. Can also be refrigerated and served cold. Refrigerate after use and it should keep a day or two in good form.

Note: Again if heat in your food is a factor, you could use a jalapeno instead. Even a poblano chili to lessen the heat works.

Note: For a little change in taste, try adding some small diced fresh pineapple to the mix.

Ideas for Future Efforts