Pico de gallo

4 Roma tomatoes, chopped
1/2 onion, chopped (or red onion)
1 Jalapeno pepper, diced
1 Tbsp. garlic, minced
1/2 Cup cilantro
1 Tbsp. lime juice
Cumin, pinch

Combine all the ingredients in a bowl, stir, cover and refrigerator for 30 minutes.

This came from book, The Joy of Cooking and is a wonderful and simple Pico de gallo recipe you can use as a condiment on top of tacos or as a complement to tortilla chips. If you want to jazz it up a bit think about adding some avocados and queso fresco. I have also tossed in some smoked chipotle chili powder to add a bit more kick to it. You could also add more or hotter chilies if desired. You really cannot go wrong with this recipe.

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