Pico de gallo (Mexican salsa) my mom's recipe

3 large tomatoes diced to 1/4 inch
1/2 red onion diced to 1/4 inch
1/2 bunch cilantro finely chopped
juice of 1 1/2 lime
3 scallions cut to 1/4 inch
1 jalapeƱo finely chopped
Mix all vegetable add lime juice and salt, refrigerate for about 20 minutes.  Serve with toasted pita bread or chips.
Toasted pita bread
separate the pita bread into single sections and slice into strips of 8 or to your preference.
In a baking dish arrange bread in a single layer drizzle with just a bit of olive oil, sprinkle with salt and garlic powder if desired. Bake, for about 15 minutes, turning bread over midway through baking.

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