Sunday, May 12, 2013

Pico de Gallo

3 lbs. tomatoes, seeded and diced
1 small red onion, diced 
1 tbsp. extra virgin olive oil
1 jalepeño, minced 
1/2 cup chopped cilantro
1 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch cumin

Combine all ingredients in a large bowl. Cover and let chill before serving; this allows the flavors to really come together. 

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