Chef Scott's Pico de Gallo
Chef Scott's Pico de Gallo is a gluten free, whole 30, and vegan recipe with 6 servings. One serving contains 202 calories, 2g of protein, and 19g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have salt, onion, lime juice, and a few other ingredients on hand, you can make it. Several people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
Instructions
Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl.
Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.
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Alexana Revana Vineyard Pinot Noir
#17 Wine Spectator Top 100 of 2013The 2010 Revana Vineyard Pinot Noir is an excellentrepresentation of both the vintage and the Revana Vineyard site.2010 was a challenging growing season, but with meticulousfarming and masterful winemaking, our blend of eight differentPinot noir clones produced an intense, complex and balancedwine. Bright, forward aromas of black cherry, dried herbal andfloral notes are lifted by molasses and anise blossom. Massiveblack cherry flavors are decadent and integrate well with spice,cola and cocoa tones. The texture is lush and rich, finishing withround soft tannins that provide perfect structure for cellaring.