Pico de Gallo

Hot Chili Sauce

Preparation info
  • Yield: about

    2½ cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ½ cup finely chopped fresh jalapeño peppers with the seeds
  • ½ cup seeded, finely diced tomatoes
  • ½


Combine all the ingredients in a mixing bowl and serve at room temperature. Serve with any Tex-Mex food, such as fajitas and chili con carne.