Wednesday, November 11, 2009

My fresh from the garden home-made Pico De Gallo







INGREDIENTS


4 medium tomatoes, seeded, chopped (2 cups) Sometimes I think it's best to just leave the seeds in. What harm can they do. Rouphage?


1 medium onion, chopped (1/2 cup)


4 cloves garlic chopped


1/2 cup chopped fresh cilantro


1 tablespoons lemon or lime juice


1 tablespoon virgin olive oil


1 large jalapeƱo chile, seeded, finely chopped


Tortilla chips, as desired





DIRECTIONS


1. In medium nonmetal bowl, mix all ingredients. Cover; let sit at room temperature for about 3o minutes..


2. Serve with tortilla chips.


Cover and refrigerate any remaining salsa up to 5 days.

Jalapeno Peppers!
My wonderful garden. Lovely Cherry Tomatoes

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