Pico De Gallo
By Charmane Andrews Skillen
Pico De Gallo
Recipe adapted from Tyler Florence
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4 plum tomatoes, chipped
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½ medium red onion, chopped
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2 green onions, white and green parts, sliced
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1 Serrano chile, minced
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1 handful fresh cilantro leaves, chipped
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3 garlic cloves, minced
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1 lime, juiced
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¼ cup extra-virgin olive oil
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1 teaspoon s.a.l.t. sisters Chile Lime Infused Sea Salt
Directions:
In a mixing bowl, combine all ingredients together, toss thoroughly, and let it sit for 15 minutes. Serve with tortilla chips.
s.a.l.t. sisters Charmane Andrews Skillen
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