Pico de Gallo
1/2 bunch cilantro leaves, chopped
1 chopped green bell pepper
1 red onion, chopped
3 tomatoes, chopped
1-2 minced, seeded jalapenos
dash of oregano
salt to taste
fresh ground pepper to taste
1/4 cup white vinegar (a little less)
1 tsp. sugar
juice of one lime
Combine last six ingredients and pour over chopped vegetables. Let marinate for several hours and serve with tortilla chips. Nice in the summer.
note: This recipe came from TR Evenson, hostess extraordinaire! It didn't sit well, however, with the Bartles and Jaymes bottled margaritas that I brought...don't want to talk about it.