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Carolina Kitchen: Pico de gallo

08.09pico.jpg
Photo: WLOS

By Chupacabra Chef Emily Abernathy

Ingredients

  • 2 red tomatoes, diced
  • 1 yellow tomato, diced
  • 1 green tomato, diced
  • 1 pickling cucumber, diced
  • 1/2 yellow onion, diced
  • 1/2 red onion, diced
  • 1/2 zucchini, minced
  • 2 tbsp. minced jalapeno (optional)
  • 1 tbsp. minced garlic
  • 1 tbsp red wine vinegar
  • juice of 1 to 2 limes
  • salt & pepper to taste
  • 1/2 to 3/4 c cilantro, chopped

Instructions

  • In a large bowl, combine all ingredients and stir gently.
  • Adjust lime juice and salt to taste.
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