Pico de Gallo
Makes: 2 1/2 cups
- 4 ripe plum tomatoes, seeded and finely chopped
- 1 small white onion, finely chopped
- 1⁄2 cup cilantro leaf, chopped (or more to taste!)
- 2 -3 jalapeno peppers, seeded and finely chopped
- 1 tablespoon lime juice
- Combine all ingredients; cover and refrigerate for at least an hour.
- This tastes best the same day that it's made, but is okay the next day.