Pico de Gallo


Mexico

YIELDS 4 Cups


INGREDIENTS

3 large slicing tomatoes, seeded and chopped

1 small or ​½ a medium red onion, chopped

Juice of ½ a lime

¼ cup cilantro, chopped

1 jalapeño, seeded and minced

1 Tablespoon olive oil

½ teaspoon kosher salt


DIRECTIONS

  1. Prepare all ingredients; combine in a medium bowl.

  2. Serve immediately.

  3. If you plan to store the salsa in the refrigerator, place in a container with a tight fitting lid and pour a tablespoon of oil over the top to prevent spoilage.



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