Pico de gallo (prodigy)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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