Asiago Cheese Bread Chips & Pico de Gallo

Monday, December 10th 2007, 12:18 pm
By: News On 6

Thursday, January 01, 2004
Tex-Mex /Appetizers/Side Dish
6 fresh tomatoes1 can whole, peeled tomatoes
1 fresh jalepeño, minced
1 onion, diced
1/2 bunch fresh cilantro, chopped
1/4 ounce minced garlic
1/2 tsp ground cumin
1/8 c sugar
1/4 c apple cider vinegar
Chop fresh tomatoes into small pieces. Add minced jalapeño, chopped cilantro, chopped onion, minced garlic, cumin, sugar, and vinegar. Drain all liquid from canned tomatoes and chop them roughly. Add chopped tomatoes to rest of ingredients and mix thoroughly. Cover, refrigerate several hours or overnight before serving. Serve with breadchips.
Nutrition Facts:
Christine Warfel, Saint Louis Bread Company