Pancho’s Pico De Gallo
This is a wonderful, low fat relish to make. This will store for a couple of days in your refrigerator. It is also great with eggs in the morning.
1/2 lb. tomatoes (this should be a couple of tomatoes)
1/4 chopped large onion (I like a 1015, or even a red onion, you want something mild)
2 jalapeno peppers, chopped fine
2 sprigs of Cilantro, chop fine
1/2 tsp. Salt (I like Kosher, they don’t use Kosher)
dash Black Pepper
1/4 chopped large onion (I like a 1015, or even a red onion, you want something mild)
2 jalapeno peppers, chopped fine
2 sprigs of Cilantro, chop fine
1/2 tsp. Salt (I like Kosher, they don’t use Kosher)
dash Black Pepper
Simply 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, try bell peppers.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 