Pico de Gallo

August 4, 2006

Pico de Gallo

(Lyn Hart, TCSA)

3 medium tomatoes (more if tomatoes are small), seeded and finely chopped

¼ cup finely chopped onion
1 garlic clove, minced or crushed
2 tablespoons fresh lime juice

1-2 jalapenos, seeded and membranes removed to lessen heat, if desired

¼ cup fresh cilantro, chopped
Sea salt to taste

In a glass bowl, stir all the ingredients together and let sit for at least 15 minutes before serving

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