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    APPLEBEE'S FRESH PICO DE GALLO


    Source of Recipe


    The Milwaukee Channel

    List of Ingredients




    1 cup tomatoes, 1/4 inch diced
    1/2 cup red onion, 1/4 inch diced
    1/8 cup cilantro, leaves only, roughly chopped
    Jalapeño pepper, finely minced, to taste
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 teaspoon salad oil
    1 teaspoon white vinegar
    1/4 teaspoon granulated garlic

    Recipe



    After washing vegetables, dice/chop/mince and place in steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over mix as this will bruise the tomatoes.
    Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours.
    Servings: 6

 

 

 

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