Pico De Gallo II
- 4 ripe plum tomatoes, seeded, finely chopped
- 1 small white onion, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- 4 fresh jalapeños, seeded, finely chopped
- 1 tablespoon fresh lime juice
- salt to taste
Adapted from texascooking.com
Mix tomatoes, onion, cilantro, jalapeños and lime juice.
Add salt to taste.
Cover and refrigerate for at least 1 hour, and serve the same day made.
Makes 2 to 2½ cups.