Pico de Gallo

Mexican and Vietnamese cuisines collide in my version of pico de gallo.

  • 6 medium tomatoes, diced
  • 1 medium onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp Huy Fong chili garlic sauce (available at Asian markets)

Combine all ingredients in a bowl and mix well.

This is a rather large batch for a single chick like me, so you might want to set aside half of it and freeze it for later.

Tomatoes are still a bit pricey this time of year but I found Roma tomatoes at 99 Ranch Market for $1.99 a pound.  I also got SIX heads of garlic there for 59 cents!  They also sell the chili sauce used in this recipe.

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