Pico de Gallo
June 14, 2010 in Dips, Spreads & Sauces, Recipes
Ingredients
- 2 cups diced Roma tomatoes, 1/4-inch pieces
- 1/2 cup diced white onion, 1/4-inch pieces
- 3 tablespoons cilantro, finely chopped
- 1 tablespoon jalapeño, minced very fine with the seeds
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon kosher salt
Preparation
- Combine all ingredients in a mixing bowl and mix well.
Serves
Makes about 3 cups
