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Pico de Gayotopcook.tomathouse.comPreparation:In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 finely chopped red onion, 1 minced garlic clove, 1 minced jalapeño, the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon sea salt, and a few grinds of black pepper. Mix well. Cover and refrigerate for 1 hour to 3 days to allow the flavors to meld. Drain any excess liquid before serving. Serve alongside other chili dipping sauces.Ingredients: |