Pico De Gallo (Restaurant Style)
Makes:
1 1/2 quarts
Total Time:
1 hr
Submitted by:
Category:
Appetizers
Sub Category: Cold Dips
what you need
- 1 quart tomatoes, diced and drained
- 1/2 quart red onion, diced
- 2 ounces jalapenos, diced
- 1/2 cup fresh cilantro, finely chopped
- 4 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 1/4 cup salad or vegetable oil
- 1/4 cup white distilled vinegar
make it
Slice and dice tomatoes, place in strainer to drain.
Slice and dice red onions and jalapenos and place in bowl. Finely chop up fresh cilantro and add to onions and jalapenos. Add the salt, garlic powder, black pepper, salad/vegetable oil and vinegar.
Mix well, add drained tomatoes and mix well again.
Notes
Keep refrigerated when not in use; keeps fresh 2-3 days.
Great with tortilla chips alone or mix with melted Velveeta cheese for a nacho dip.
Also can be a topping for chicken, steak, pasta or Mexican dishes.
