Pico De Gallo
4 tomatoes
2 serrano chiles
1/2 white onion
1 c fresh cilantro
1 lime (juice)
salt & pepper
olive oil
Cut tomatoes and white onions into small dices and reserve. Cut fresh cilantro in chiffonade and mix with tomatoes and white onion dices. Remove seeds from the chiles and dice. Season with olive oil, salt and pepper. Finish with the juice of one lime.
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