Classroom in the Kitchen at Natomas – Pico de Gallo
James Valles, Head Chef at Natomas USD and Ana McGoldrick, Inderkum High School’s Culinary Club President’s Pico de Gallo Recipe.
1 Pint of Halved Cherry Tomatoes
1/2 of a Red Onion Minced
1 Lemon Juiced
Salt & Pepper
Add the Cherry tomatoes, red onion, and jalapeños to a bowl. Pour in the lemon juice. Sprinkle on the cilantro, parsley, salt, and pepper. Mix together and serve with tortilla chips. Add extra cilantro as a garnish.
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