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Pico de Gallo

Ingredients
  

  • 5-6 roma tomatos
  • 1/2-1 white onion
  • 1 jalapeño
  • 1/4 c chopped cilantro
  • 1/4 c lime juice from about 2 juicy limes
  • 1 tsp garlic salt.

Instructions
 

  • Slice tomatoes in half, and use a spoon to scoop out the seeds. Dice into very small pieces. Dice the onion into very small pieces. Slice the jalepeño in half, and use a knife to cut out the membrane and seeds. Dice into very small pieces.
  • Combine all ingredients, starting with 1/2 of the onion and stir together. Taste and add salt, cilantro, onion, and/or lime juice to taste. Allow to rest in the fridge for an hour before serving.