- RECIPE OF THE MONTH -
Homemade Pico de Gallo
By Michelle Weinmann
“Fresh garden produce makes this the perfect appetizer, or bake over chicken breasts and some cheese for a quick meal!"
2 cups diced sweet tomatoes like grape or roma
1/2 cup diced yellow onion
1 jalapeno pepper
1/2 cup chopped cilantro
1/4 tsp salt
1/2 lime, juiced
Dice tomatoes with the salt and place them in a mesh strainer over a bowl for 10 min. Discard the juice.
In a medium bowl, combine the tomatoes, onion, cilantro, pepper and lime juice together and mix. Let chill for 10-20 min to allow flavors to meld. Serve with chips or as a topping on your favorite Mexican dish.