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Pico de Gallo
From the kitchen of Sharmagne Leland- St. John
4 plum tomatoes, seeded and finely chopped
1 small red onion
1 small white onion, finely chopped
1⁄2 cup cilantro leaves, chopped
2 -3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice, freshly squeezed
Salt to taste
Combine all ingredients. Cover and refrigerate for
at least an hour to allow the flavours to mingle.
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