Pico de gallo (prodigy)

Yield: 1 Servings

Measure Ingredient
¾ cup Diced tomatoes (peeled, seeded)
2 tablespoons Olive oil
2 \N Garlic cloves; finely minced
2 \N 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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