Pico De Gallo
Ingredients
2 – 3 Roma tomatoes
1 small onion
3 jalapeños
1 bunch cilantro
lime juice
salt
Directions
Cut stems off of the jalapenos, dice what remains. Toss in a bowl. It can be your basic mixing bowl or a decorative bowl. You can always toss the final product in a decorative serving bowl later if you wish.
Dice tomatoes. Start by cutting them length wise (top to bottom) into quarter sections. Carefully remove the juicy center, discard. Dice outer shell of the tomatoes. Toss into the same bowl as the jalapenos. Stir together. Dice onions. There is no right or wrong way to dice onions. It’s really all a personal preference of what you find easiest.
Slice the bottom and top of the onion off. Remove the outer skin and first layer of onion. Slice onion on it’s side vertically, rotate and dice. Toss in the bowl and stir well.
Chop cilantro leaves. You do not need to remove the leaves from the stems but do try to limit the amount of stems that make it into the mix. Chop fine but not minced. You want nice sized pieces without them being super tiny. Add to the bowl and stir.
Squeeze the juice from half of a lime over your mixture, aproximately 1-2 tsp. You can add more if you like. A couple of shakes of salt, roughly 1/4 – 1/2 tsp. Stir well.
Serve with tortilla chips.
