Pico De Gallo

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Yield
about 4 cups
January 1984
RECIPE BY Oxmoor House

Ingredients

  • 1 (4-ounce) can chopped green chilies, drained
  • 2 medium banana peppers, finely chopped
  • 5 green onions, chopped
  • 5 medium tomatoes, peeled and chopped
  • 1/4 cup cilantro
  • 2 tablespoons vegetable oil
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt

How to Make It

Step 1

Combine all ingredients, mixing well. Cover and refrigerate overnight.

Step 2

Note: Sauce may be refrigerated up to 2 weeks.

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