Pico de Gallo

• 1

  Seed and dice tomatoes and red onion.

• 2

  Dice jalapeno pepper (leave in seeds for added heat to final dish). Using the blade of a knife, remove leaves from cilantro plant (some stems won’t hurt).

• 3

  Place the tomatoes, red onion, jalapeno pepper and cilantro in a large bowl.

• 4

  Squeeze the juice of the lime over the ingredients and mix so that everything is coated with lime juice.

• 5

  Add salt and pepper to taste.

Notes

• 1

  If at all possible allow to sit for at about 20 mins so that the flavors can come together, however can be served immediately.

• 2

  Recipe can be increased or decreased as needed by increasing or decreasing the number of tomatoes.

• 3

  If you prefer less heat, I suggest cutting the pepper in half lengthwise and removing the seeds and ribs from half of the pepper and leaving them in the remaining half.