Pico de Gallo

Here’s a taste of South Texas’ Gulf Coast Spanish influence ... a staple for any Mexican food dish.

Pico de Gallo

Eight large beefsteak tomatoes (firm, yet ripe...chopped)

Two colossal yellow onions (chopped)

Two large red onions (chopped)

1 cup pickled jalapeno peppers (minced)

1 cup fresh cilantro (minced)

1/2 cup fresh squeezed lime juice

1/4 cup virgin olive oil (don’t be cheap, use the primo!)

2 tablespoons minced garlic (preferred you use fresh)

2 teaspoons salt (or to your preferred taste)

1 teaspoon ground black pepper

One large mixing bowl

Procedure:

1. Combine all ingredients in mixing bowl, folding together gently, but thoroughly (you don’t want to bruise the tomatoes ... keep’em firm!).

2. Cover with Saran Wrap (make it airtight so the flavors will infuse) and chill four hours before serving.

3. Now you have Pico de Gallo from down home. Man, you’re in for a blast!