Pico de Gallo

photo-2 With the warmer temps here in California I’ve been craving all things summer. Watermelon, barbecue chicken, and most of all, chips and salsa. While salsa is super easy and convenient to buy in the stores, it’s just as easy and more delicious to make it at home! I like to make this  salsa one day in advance so that the flavors really have a chance to combine before using. I like to dip plantain chips in this salsa, but feel free to use anything. It’s also great on top of grilled chicken or fish, too! Pico de Gallo 4-5 roma tomatoes, diced 1/2 of a medium red onion, diced (may use white instead) 1 jalepeno, diced 1/4 cup fresh chopped cilantro 2 cloves garlic, minced 1 teaspoon salt 1/4 teaspoon onion powder juice of 2 limes 1 teaspoon white vinegar Combine all ingredients in an airtight jar and mix to combine. If you like heat, leave in the ribs and seeds from the jalepeno, but if not take them out before chopping! Store in refrigerator for up to 7 days.


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