Chef Adam Gangewere’s Pico De Gallo Recipe
To complement Chef Adam Gangewere’s Quesadilla Del Sol make this fresh pico de gallo recipe.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
To complement Chef Adam Gangewere’s Quesadilla Del Sol (from the November 2014 issue of Triathlete magazine), make this fresh pico de gallo recipe:
Combine 3 cups diced tomatoes, ¼ cup diced onion, 1 diced jalapeno pepper, ¼ cup chopped cilantro and salt to taste.