Pico de Gallo
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- 3 medium ripe tomatoes, stemmed and diced
- 1/2 c. sweet red onion, finely chopped
- 2 jalapenos, stemmed, seeded and finely chopped--optional especially on quantity
- 1 t. sugar, or more to taste
- 2 t. olive oil-optional
- 1 c. chopped cilantro
In a small serving bowl, stir all ingredients until combined. Season to tasted with salt, pepper, and sugar.
Will keep refrigerated up to 1 day.