Pico de Gallo

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The National Culinary Review, January 2016

Ingredients

2 small bunches green onions, cleaned (whiteand green parts), ¼-inch dice
2 T. fresh lime juice
4 fresh, ripe plum tomatoes, ¼-inch dice
1 garlic clove, minced
1 jalapeño, seeds removed, chopped fine
½ bunch cilantro, large stems removed, chopped fine
Salt and black pepper, to taste
1 t. chili powder
1 t. Cholula hot sauce

Instructions

Combine green onions, fresh lime juice, tomatoes, garlic, jalapeño, cilantro, salt and pepper, chili powder and hot sauce; blend well. Adjust seasonings. Cover; marinate under refrigeration at least 30 minutes before serving.

Yield

4 servings

Tags

Salad, The National Culinary Review, Vegetarian

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