Pico de Gallo

Servings:

Makes about 2 cups

Ingredients:

2 medium tomatoes (about 1 1/2 cups), any variety, finely diced
1/4 cup finely chopped white or red onion
1 small fresh jalapeño, finely diced (the more seeds and membrane you include, the spicier your salsa)
Juice of 1 lime
1/3 cup chopped cilantro (or if you’re not a cilantro fan, try parsley)
1/2 tsp. fine sea salt

Directions:

Stir all ingredients together and refrigerate for at least an hour. You may want to drain the juices before serving.
It’s only good for 24 hours, so eat up!

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