Wednesday, July 8, 2015
Quick & Easy Homemade Pico De Gallo
With Home Gardens being harvested all around this great nation, we thought we'd share one of our favorite recipes. We can't wait for garden ripened tomatoes, just to make this every year. Its so simple and versatile that its one of the things we keep in the fridge all summer long. We not only use it with Mexican dishes, but on Hamburgers, in Chicken or Tuna salads, on Garden salads; the uses are endless. So go pick those fresh vegetables and make up a batch for your family.
1 Cup of Fresh diced Tomatoes
1 Cup of Fresh diced Vidalia or Sweet Onions
1/4 Cup of Fresh diced and Seeded Jalapenos (This can be more - its up to your personal taste.)
1/2 Cup of Fresh finely chopped Cilantro
Juice of 1 Lime
Dash of Garlic Salt
1 tsp of Apple Cider Vinegar
Mix all ingredients. Place in covered container and refrigerate over night. Serve the next day. Will keep well for about 5 days.