Pico de Gallo

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2 small tomatoes, diced for about ½ cup

1 small onion, shopped

2/3 cup diced cucumber

6 small radishes, diced

½ cup loosely packed coarsely chopped cilantro

3 or 4 small hot chilies, seeded and finely chopped

Juice of ½ of a small lime

Salt to taste

Mix all vegetables, chilies, and cilantro.

Squeeze lime juice over all. Add salt to taste.

Mix well and serve immediately, or refrigerate until ready to serve.

Makes about 2 ¼ cups.

 

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