Published by Evada Cooper, the RV Centennial Cookbook features a collection of recipes submitted by RVers themselves. Cooper has agreed to allow Let’s RV to publish one recipe a week in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published next year.
This week’s recipe is for pico de gallo. It was submitted by Becky from Milano, Texas, who said she’s been an avid RVer since she was a little girl, going on trips with her dad and older sister.
- 1 small can black olives, drained
- 4 Roma tomatoes
- 4 green onions with tops
- 2 jalapeno peppers, seeded
- 1.5 tablespoons olive oil
- 1 teaspoon vinegar
- 1 teasponn garlic salt
Chop into small pieces the first four ingredients. Mix oil, vinegar, and garlic salt and pour over chopped ingredients. Mix well and serve. This recipe will last in the refrigerator up to a week.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.