Pico De Gallo - Mexican Salsa
8 servings or so
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2 medium tomatoes, diced
1 1/2 cups of onion, finely chopped, white or red
1 to 2 fresh jalapeno peppers, seeded or not, and chopped (more if you like the heat)
Juice from 1 lime
1/4 cup fresh cilantro, finely chopped (I usually use more)
3 green onion, finely chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
In a large mixing bowl, combine tomato, onion, jalapeno pepper (to taste) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for at least 30 minutes.
Cook"s Note: A cup of fresh corn cut from the cob does this no harm either.