Pico De Gallo
5 large tomatoes, chopped
4 scallions or 1 medium white onion, chopped
1/2 c. chopped fresh cilantro
1 small can diced green chilies, drained
1 clove garlic, minced
dash of cumin
juice of half a lime
splash of white vinegar
salt to taste
Combine all in a bowl and mix well. Refrigerate at least one hour to allow flavors to develop.
2 comments:
can this be frozen in jars for later? i dont like the loose of flavor from cooking normal salsa recipes. thanks, Jamie
Jamie,
I would not suggest freezing it like this but if you puree it into a salsa then yes it will freeze well. No authentic salsa should be cooked :0)
Post a Comment