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Pico de Gallo II

• 4 ripe plum tomatoes, seeded, finely chopped (about 1 pound)
• 1 small white onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 4 fresh jalapeños, seeded, finely chopped
• 1 tablespoon fresh lime juice
• salt to taste

Mix tomatoes, onion, cilantro, jalapeños and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made. Makes 2 to 2-1/2 cups.

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Note: This is classic, unadulterated pico de gallo. Be sure that all vegetables are finely chopped.

end recipe

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Readers who read this recipe went to:

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end article