Servings: 12 Prep Time: 15 min. This Pico de Gallo uses fresh tomatoes but you could substitute drained, diced tomatoes. It is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator. |
• 1 clove(s) garlic
• 1 jalapeno pepper(s)
• 2 large tomato(es)
• 1/3 cup(s) cilantro (dried), chopped
• 1 green onion(s), chopped
• 1 tbsp lime juice (fresh)
|  | 1. Chop the garlic and jalapeno in the food processor. Quarter one of the two tomatoes and add it to the food processor with the cilantro. Pulse. Place mixture into a bowl.
2. Chop the remaining tomato into 1/4-inch pieces. Add to the bowl, along with the green onion. Taste and season with lime juice and salt (about 1/2 tsp of salt).
3. Serve with tortilla scoops.
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