Monday, September 1, 2008

Pico de Gallo (Salsa Fresca)

2 large, ripe tomatoes (or 5 nice Romas), seeded & diced
4 green onions, chopped
1 large banana pepper, seeded & chopped
2 jalapeno peppers, seeded & chopped
1/4 c. fresh cilantro, chopped
1 TBS cider vinegar
salt & fresh ground pepper to tase

Combine all salsa ingredients in non-metal bowl. Cover & refrigerate for several hours to blend flavors.

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