Applebee's-style Fresh Pico de Gallo

  • 1 cup tomatoes, 1/4 inch diced
  • 1/2 cup red onion, 1/4 inch diced
  • 1/8 cup cilantro, leaves only, roughly chopped
  • Jalapeño pepper, finely minced, to taste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp salad oil
  • 1 tsp white vinegar
  • 1/4 tsp granulated garlic image placeholder

After washing vegetables, dice/chop/mince and place in steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes.

Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours.

Makes 6