| Mango Pico de Gallo Recipe |
| Ingredients: |
| 1 bunch of cilantro 3 roma tomatoes 1/4 c. red onion 1/2 tsp. salt 1 serrano or poblano pepper 1 ripe mango 1 can corn |
| Rinse cilantro thoroughly. Remove any tough looking stems. Chop celantro. Dice the tomato. Finely, chop onion. Red onion adds great color. Cut the serrano lengthwise and remove seeds. Chop, finely. For less heat you can use a poblano pepper. Cut the mango into small cubes. Add corn. In a medium serving bowl make a bed of cilantro. Layer the tomatoes, onion, serrano, avacado and mango. Add salt. If you would like, add a squeeze of lime. Gently toss. Pico de gallo is a wonderful way to dress up your tacos, fajitas, enchiladas, breakfast. Delicious and easy to make. If you don't like the heat don't add the chile. Ready to eat or cover and refrigerate. Suggestions: Serve with turkey and dressing. Add to scrambled eggs for breakfast. Mix in with pasta! Enjoy! |
| Instructions: |
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