• Pico de Gallo

From the Spring Share 2015 – the Wedge’s Guide to Cinco de Mayo


Ingredients

1/2 cup white onion, finely diced
2 cups diced fresh tomatoes
1/4 cup fresh cilantro
1 Tbsp. minced jalapeño
Salt

Preparation

Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion, stir briefly. Discard ice and drain well.

Transfer to another medium bowl. Add tomatoes, cilantro and jalapeño. Season with salt and serve.

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