- 7 tomatoes, cut into 1/4-inch dice
- 1 large red onion, cut into 1/4-inch dice
- 2 cups chopped fresh cilantro
- 2 jalapeno peppers, seeded and minced
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon minced garlic
- 2 tablespoons lime juice
- 1/2 cup distilled white vinegar
- 1/2 cup vegetable oil
- Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.
04/01/2018
recipepes.com
Chef Scott's Pico de Gallo, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
