Pico de Gallo

  • Yield: 2 cups
  • Prep: 5 mins
  • Cook: 0 mins

With restaurants in New York City, Washington, D.C., Atlanta, Ga.; Palm Beach and Miami, Fla.; Hackensack, N.J.; and National Harbor, Md., Rosa Mexicano delivers authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Try this recipe for a Cinco de Mayo celebration of your own. Make pico ahead to give the flavors adequate time to meld.

Ingredients

2medium tomatoes, seeded and cut into ¼-inch dice
1/4cup finely chopped white onion
1/4cup freshly chopped cilantro
1 1/2tablespoons finely chopped jalapeño or serrano chile
1teaspoon salt
-- Juice of 1 lime
1tablespoon olive oil

Instructions

  1. Toss tomato, onion, cilantro and chile in a mixing bowl. Add salt, lime juice and oil, and stir to combine. Taste for seasoning and serve.

Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com). 

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