LEO'S PICO DE GALLO

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Leo's Pico De Gallo image

My good friend Leo first made this salsa for us a few years back at a party at his house. It is refreshing and easy to make. Leo doesn't measure anything when he cooks, so I had to guess the proportions. For best results the salsa should be eaten within 24 hours (not too difficult to accomplish) because the vinegar and citric acid tend to break down the vegetables. Use the freshest ingredients possible and serve with good quality tortilla chips.

Provided by COOKGIRl

Categories     Mexican

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fresh firm roma tomato, diced (do not use old tomatoes!)
1 medium white onion, diced
2 fresh garlic cloves, minced
1 small green bell pepper, chopped bite size
1 small red bell pepper, chopped bite size
1/2 cup fresh cilantro leaves, chopped, NOT dried
1 teaspoon Mexican oregano, crushed to release flavor
1 jalapeno, minced, can substitute a milder chile such as poblano
2 tablespoons red wine or 2 tablespoons white wine vinegar, NOT plain distilled vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 lime, juice of
1/2 lemon, juice of

Steps:

  • In non-reactive bowl mix all ingredients together. Cover.
  • Allow salsa to marinate in refrigerator for at least 3 hours.
  • Garnish with sprigs of fresh cilantro and serve with tortilla chips.
  • NOTE: The yield is estimated.

Nutrition Facts : Calories 53.9, Fat 2.5, SaturatedFat 0.4, Sodium 200.1, Carbohydrate 7.1, Fiber 1.8, Sugar 3.5, Protein 1.2

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    #15-minutes-or-less     #time-to-make     #cuisine     #preparation     #north-american     #mexican     #dietary

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