Fresh Pico de Gallo
IntroductionFresh,homemade version of a Tex-Mex staple Fresh,homemade version of a Tex-Mex staple
2 large tomatoes, diced
1 whole jalapeno pepper, seeds removed, finely diced
1 large shallot, peeled and finely diced
2 TBS finely chopped cilatro
juice of 1 lime
For a less potent pico, use 1/2 the jalapeno. If too spice, add more tomatoes. If you don't have fresh tomatoes, canned diced tomatoes (plain) can be substituted.
Keeps up to 7 days in refrigerator.
Perfect for plain sauteed chicken or pork.
Serving Size: Makes 2 cups pico de gallo
Number of Servings: 8
Recipe submitted by SparkPeople user BELASARIA.