Pico de Gallo

By nlhartman

Ingredients

• 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

Preparation

Step 1

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.