Pico De Gallo Salsa

This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, "The Heaven on Seven cookbook. Where it's Marti Gras All the Time!" This is a companion recipe for their Texas Roadhouse Chili

Yield: Makes 2 cups

Pico De Gallo Salsa Recipe

  • 2 cups (about 4 medium) plum tomatoes, diced
  • 3 tablespoons red onion, finely chopped
  • 1 tablespoon fresh cilantro, minced
  • 2 teaspoons jalapeno, seeded and minced
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
Preparation Instructions

Combine the salsa ingredients in a small bowl, cover, and refrigerate until needed for up to 3 days.

Yield: Makes 2 cups

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