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Pico de Gallo



PICO de GALLO
Pancho's Mexican Buffet Copycat Recipe

1/2 pound tomatoes (this should be a couple of tomatoes)
1/4 chopped large onion
2 jalapeno peppers, chopped fine
2 sprigs of cilantro, chop fine
1/2 teaspoon salt
dash black pepper

Chop everything and combine. Stir to mix everything well, and refrigerate for a couple of hours before serving. If you don't like jalapenos, or if they are too hot for you, be sure to remove the seeds inside of the peppers before chopping them up, and using them in the mixture.

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