Pico De Gallo Sauceethnic, salsa, sauces 3.00 medium tomatoes peeled and chopped 0.50 cup chopped green onions 1.00 each anaheim chili pepper chopped 1.00 each fresh jalapeno chili pepper seeded 2.00 teaspoon snipped fresh cilantro or parsley 1.00 teaspoon salt In a small bowl, combine tomatoes, onions, peppers, cilantro and salt. Cover and refrigerate for five hours or overnight. Serve over fajitas. The sauce may also be served with tacos or as a fiery salsa dip for tortilla chips. |
