Pico de Gallo
- 10 to 12 medium firm tomatoes
- 3 medium Spanish onions
- 5 to 6 average jalapenos
- 2 bunches fresh cilantro
- 2 cups fresh lemon juice
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Catalina Canales, owner of Tortilla Cafe in Washington D.C.