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