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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Pico de Gallo

From Stop and Smell the Rosemary

Ingredients: 

1 cup chopped tomatoes
½ cup chopped onion
¼ cup chopped fresh cilantro
½ fresh jalapeño, seeded and minced
1 Tablespoon fresh lemon juice
1 Tablespoon olive oil

Recipe directions: 

Combine tomatoes, onion, cilantro, jalapeño, lemon juice and olive oil in a small bowl. (Can be prepared 4 hours ahead.) Cover and refrigerate.