Pico de Gallo (for Smoked Swordfish Tacos)

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This recipe, from our very own David Mullaney, is an essential part of Smoked Swordfish Tacos.

Yields approximately 2–3 cups.

Ingredients:

  • 2 Medium Tomatoes – Diced ¼” X ¼”
  • ¼ Cup Red Onion – Diced ¼” X ¼”
  • ½ Cup Fresh Cilantro – Diced Finely
  • ¼ Cup Peperoncini- Diced ¼” X ¼”
  • ½ Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ½ Teaspoon Granulated Garlic
  • 1/8 Cup Vegetable Oil
  • 1/8 Cup White Vinegar

Instructions:

  1. Thoroughly combine all ingredients.