Born and raised in the Bronx, Renee learned how to cook from her Mexican tía abuela (great aunt). She was a strong, independent woman who had her own farm in Mexico, and taught Renee a thing or two about life, love, and best of all, food.
PICO DE GALLO
*makes enough for 6-8 people
5 small tomatoes
1 medium red onion
2-3 jalapeños (depending on how spicy you like it)
Half bunch of cilantro
Salt to taste
Chop tomatoes, onion, jalapeños, and cilantro to desired consistency (we like it chunky).
Mix together in a bowl.
Squeeze 1 and 1/2 limes and add the juice to the bowl, stir well.
Add salt to taste.
Pico de Gallo can be used on any kind of taco, on fish, in ceviche, and more. It is very versatile!