pico de gallo (prodigy)
- Categories
- Sauces
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Diced tomatoes (peeled, seeded) |
| 2 tablespoons | Olive oil |
| 2 | Garlic cloves; finely minced |
| 2 | Serrano chiles finely chopped |
| 6 tablespoons | Finely minced red onion |
| 2 tablespoons | Lime juice |
PLACE CHOPPED tomatoes in a bowl. Combine olive oil, garlic and chiles in a small pot over medium heat and cook, stirring, 3 minutes.
Add to tomatoes, and add the onion and lime juice. Chill before serving.
Makes 1 Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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