Sunday, March 27, 2011

Pico de Gallo

This is another side that brightens up a lot of our meals. It goes so fast I don't think any of us realize all the veggies we are eating. We would always eat a lot of pico de gallo during the summer when we had more tomatoes then we knew what to do with, but it would never last long.

This recipe and the guacamole recipe come from Chevy's cookbook (as in Chevy's the restaurant). As a family we have gone there a few times, but it is my parents favorite, and they would always go there together on their dates to the temple in Portland Oregon

2 cups tomatoes, diced

1/2 cup white onions diced

2 tbsp chopped cilantro

1 1/2 tbsp jalapeno, stemmed seeded and minced

2 tsp freshly squeezed lime juice

1/2 tsp salt

combine all the ingredients. Serve chilled with tortilla chips, or on top of your meal.

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