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    Pico de Gallo


    Source of Recipe


    Aunt Saunny

    6 Roma tomatoes
    1 bunch cilantro
    1 large onion
    4 to 6 serrano peppers
    2 Tablespoons olive oil
    2 Tablespoons fresh lemon juice

    Dice or roughly chop first four ingredients. Mix lemon juice and olive oil and then drizzle over the other ingredients. Blend well and refrigerate. Can be eaten on tacos, chips or with any Mexican foods. I like to blend two Tablespoons or more into hot cheese for a great dip at parties. Enjoy!



 

 

 

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