Pico de Gallo

I much prefer a fresh salsa over a bottled version any day. And with the garden producing tomatoes, the freshest pico de gallo is just a 15 minute chopping session away. And this healthy veggie matter is good for you - just don't eat too many tortilla chips.....

Ingredients: (makes 3 cups)

• 6 fresh tomatoes - chopped
• 4 garlic cloves - minced
• 1 medium onion - diced (vidalia, white or red)
• 4 green onion stalks - chopped
• 3 tbs of Cilantro - chopped
• 1 roasted green chile (i.e; jalapeno, serrano or polbano)
• Juice of 1/2 lime
• 1 tbs Olive Oil
• 1/4 tsp red pepper flakes
• Salt and Pepper to taste

While chopping all of the veggies, roast the chile on a flame of your gas stovetop or in the oven until blackened and charred. Removed from heat and place in paper lunch bag for 10 minutes. Combine all of the chopped veggies in a mixing bowl. Add lime juice and seasonings. Remove chile from bag, run under cold water to removed charred skin, open and remove seeds and veins, dice and add to veggies.

For best flavor, let the pico de gallo rest in the refridge for 15-30 minutes to blend all flavors. Muy Bueno!