Pico de Gallo

1 tablespoon olive oil
1 garlic clove, minced
1 cup onion, 1/4 inch dice
1 serrano pepper, minced
1 1/2 cilantro, minced
1 cup tomato, peeled,seeded, 1/4 inch dice
1 tablespoon lime juice
salt and black pepper to taste

  1. Heat the oil over medium heat. Add the garlic, onion, chile, and cilantro. Toss and remove from heat. Let cool.
  2. Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.

Chef: pieces were a little small, missing chili pepper flavor, the tomatoes were peeled and this lost some of the color, but would have been fine without peeling. Good balance of citrus though.

Personal/Team: flavor was good, but the recipe wasn't followed (no serrano, substitute white onion for red), it is pretty basic and probably could be done without a recipe.

Lessons Learned: Pico de gallo means "chicken's beak" and the idea is that all the pieces are the size of a chicken's beak.
The only time you need to peel tomatoes is if you're cooking them, so the peels don't fall out into the food.