Pico de gallo

Fresh pico de gallo is something I make at least once a week.  It is light and refreshing and great to pair up with fish, chicken or steak.  We like to put it on grilled or baked fish for a light meal, or also use it inside tacos.

 

Ingredients

6 roma tomatoes

1/2 of red onion

2 big limes

2 medium jalapenos

1 small bunch of cilantro

2 teaspoons of salt

1 teaspoon of black pepper

 

Instructions

Clean and remove seeds from jalapenos.  Then cut into small pieces.

 

Chop tomatoes, half of onions and cilantro into small pieces.  Put all chopped veggies into bowl.

 

Squeeze juice from 2 medium limes into bowl.  Combine salt and pepper and mix well.  Refrigerate for 2 hours before serving.

 

 TIP:  If you like extra onions, add the other half and it will still taste great.  This will last in the fridge for about 1 week, but we always use it all up before the week is over.