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PICO DE GALLO 
8-10 Roma tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.

Cover and refrigerate for at least 3 hours. Best if served the next day.

Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.

Submitted by: Linda Wilson
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 Rating: 4.9 / 5 - Reviews: 9
Mar 19, 7:28 PM
Ginny (Texas) says:
Aug 1, 10:43 PM
Chrissy (Washington) says:
Nov 3, 4:13 PM
Cynthia (California) says:
Oct 17, 3:47 PM
Anonymous (Texas) says:
Jan 26, 5:12 PM
Linda Wilson-Piccirillo (Pennsylvania) says:
Mar 27, 12:06 PM
Patrina Cooper (United States) says:
Jan 17, 12:40 PM
Taryn McKay (Texas) says:
May 18, 5:15 PM
Pam Staryak (Missouri) says:
Nov 29, 11:14 PM
CW (Michigan) says:

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