Pico de gallo salsa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cups |
| 6 | Serrano or Jalapeno chiles, stems and seeds removed, | |
| Finely chopped | ||
| 1 | large | Onion, finely chopped |
| 2 | mediums | Tomatoes, finely chopped |
| 3 | Cloves garlic, finely chopped | |
| ¼ | cup | Finely chopped cilantro |
| ¼ | cup | Oil |
| 3 | tablespoons | Red wine vinegar |
Directions
Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving.
The Whole Chili Pepper From the collection of Jim Vorheis