Pica De Gallo
Serve as a condiment with Fajitas, Tacos, and other Southwestern or Mexican dishes.
2 cups Roma tomatoes (seeded, diced)
1/2 cup red onion (finely chopped)
2 fresh serrano or jalepenos chiles (seeds & veins removes, minced)
Juice of 2 limes (~1/4 cup)
1 tbsp. olive oil
1 tbsp. minced garlic
2 tbsp. fresh cilantro (chopped)
1 tsp. (or LESS) salt
2 Large ripe tomatoes (seeded, pulp removed, finely chopped)
1 Medium white onion (finely chopped)
2 Large cloves garlic (minced)
2/3 Cup Cucumber (peeled, seeded, finely diced)
5 Radishes (finely diced)
2 Tbsp cilantro leaves (minced)
3 or 4 Fresh serrano (chiles, seeded, very finely chopped)
1 Tbsp White wine vinegar
1 Tbsp Fresh lime juice
Salt to taste
  1. Prepare all ingredients as listed
  2. Combine in non-reactive bowl (glass,plastic)
  3. Cover, Refrigerate for 2 hours
Will keep in fridge for up to for 1+ week
Recipe courtesy of: