Pico de Gallo
Yield: About 2 cups
There are many versions of this classic accompaniment. I like this combination for its simplicity, clean, fresh flavors and brilliant color. Try it with Fresh Corn Tamales.
Ingredients
PreparationIngredients
- 2 to 3 ripe organic tomatoes, chopped Add to list
- 1 jalapeno or pasilla chile, seeded and chopped Add to list
- 2 green onions, thinly sliced Add to list
- 1/4 cup chopped cilantro Add to list
- Juice of 1/2 lime Add to list
- Salt, to taste Add to list
Preparation
Combine all of the ingredients in a small bowl and refrigerate until ready to serve.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 6, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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