Pico de Gallo Recipes

1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 jalapeno pepper, stemmed and diced (remove seeds for a milder result)
1 clove garlic, minced
3 Tbs. chopped fresh cilantro
2 limes, juiced
1 1/2 Tbs. olive oil
Salt and pepper, to taste

1. Combine the tomatoes, onion,jalapeno, garlic, and cilanto in a bowl and toss with the lime juice and olive oil.

2. Add salt and pepper to taste.

3. Store, covered, in the refrigerator for up to 1 week.

N/A