Vegan/Vegetarian

Pico de Gallo

CakesAuthorCakesCategory

Yields1 Serving

 4 diced plum tomatoes
 2 tbsp chopped cilantro
 ½ minced red onion
 1 minced garlic clove
 1 minced jalapeño (seeded)
 the juice of 1 lime
 1 tsp fresh celery juice (optional)
 ½ tsp kosher salt
 a few grinds of pepper

1

In a medium bowl, combine ingredients and mix well.

2

Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

 

Recipe from Guy Fieri (Food Network)

Ingredients

 4 diced plum tomatoes
 2 tbsp chopped cilantro
 ½ minced red onion
 1 minced garlic clove
 1 minced jalapeño (seeded)
 the juice of 1 lime
 1 tsp fresh celery juice (optional)
 ½ tsp kosher salt
 a few grinds of pepper

Directions

1

In a medium bowl, combine ingredients and mix well.

2

Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

Pico de Gallo

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