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.