Pico de Gallo Salsa

4 jalapeno peppers
1 large onion, finely chopped
2 medium tomatoes, finely chopped
3 cloves garlic chopped
¼ cup finely chopped cilantro
¼ cup olive oil
3 tablespoons red wine vinegar

Remove stems and seeds from jalapenos and finely chop. Mix all ingredients together and let sit at room temperature for about one hour before serving.

Serve with corn chips.

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