Monday, August 10, 2009

Pico de Gallo


I think this is the Mexican form of Bruschetta, except you serve this as a side or with chips and not bread. I like it on eggs, baked potatoes, chips, crackers, and can eat it with just about anything. Give this a try the next time you have some fresh from the garden tomatoes. This is What's (not) Cookin on Beaty's Creek today.

Needed:
5 vine ripe tomatoes-chopped
3 homegrown jalapenos-diced
1 white onion- chopped

Mix all of the ingredients together and serve with tortilla chips or tacos.