Salsa pico de gallo

Yield: 1 Servings

Measure Ingredient
2 pounds Tomatoes
2 smalls Onions
5 \N Fresh jalapeno peppers; seeded
10 \N Pieces fresh cilantro
\N \N Salt to taste
1 \N Lemon; juice of

NORMA WRENN

This makes a tasty dip or a delicious garnish for fajitas, burritos, or enchiladas. It keeps for days in the refrigerator or can be frozen in plastic containers.

Chop tomatoes, onion, jalapenos, and cilantro in small pieces. Do not used blender or processor. Mix together. Add salt and lemon juice. Mix well.

Source: The Star of Texas Cookbook, The Junior League of Houston, Inc.

Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998

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