Yummy but hot! I used tomatoes, chiles, and cilantro from our garden.
Pico de gallo
Yields about 1 1/2 cups
1/4 cup coarsely chopped white onion
1/4 cup coarsely chopped cilantro
3 fresh serrano or jalapeno chiles, cored, seeded, and coarsely chopped
1 1/2 ripe medium tomatoes, finely chopped
Salt and freshly ground pepper
*Put the onion, cilantro and chiles in a food processor, and pulse until very finely chopped. Transfer to a bowl, and stir in the tomatoes. Season with about 1/2 tsp. salt and 1/4 tsp. pepper. This salsa is best served within an hour.
Doing the impossible
1 hour ago