Pico de Gallo
Prep Time:
15 minutes
Cook Time:
Refrigerate 30 minutes
Serving Size:
4 Roma Tomatoes, diced
1/2 Cup Red Onion, diced
1/2 Jalapeno Pepper, seeded and diced
2 Sprigs Cilantro, chopped
1 Green Onion, chopped
Juice of one Lime
Salt and Fresh Ground Black Pepper to taste
- Combine all ingredients in a bowl, mix well.
- Adjust seasonings to suit your taste.

Try This!
For added flavor, try roasting the jalapeno pepper over an open flame on your stove or use a propane torch. (I find a torch more accurate and quicker).

This is how you do it!
- Place a whole pepper directly in open flame until the skin blisters and turns black.
- Once the pepper is charred, wrap it in plastic wrap and let it cool.
- After the pepper has cooled, remove the plastic wrap and you can easily wipe off the skin from the pepper.
- Use in your favorite recipes for a quick roasted flavor!

Try adding a can of pinto beans or cut some of that corn off the cob that you grilled last night, NOW you're talking! Remember to adjust your seasonings.

Have fun with your food!

Chef Dave