Pico de Gallo


5 – 6 roma tomatoes, chopped

1 small onion, chopped

1/2 cup fresh cilantro, chopped

2 Serrano or Jalapeño chiles, seeded and minced

1 clove garlic, minced

2 Tablespoon freshly squeezed lime juice

Salt and Pepper to taste

Put all ingredients into a bowl.  That’s pretty much it.  I’d suggest you let it sit for at least an hour, but preferably over night.  The longer, the better, as the flavors get a chance to permeate over time.

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