Pico De Gallo

INGREDIENTS (SERVES 4)

• 1 lb. medium Roma tomatoes (3-4), seeded, and diced small
• ¼ cup red onion, diced small
• 1 tbsp. fresh jalapeño pepper flesh (1 medium pepper), finely minced
• 2 tsp. garlic, minced
• 2 green onions, sliced
• 2½ tbsp. fresh cilantro leaves, chopped
• Juice and zest of ½ lime
• 1 tsp. olive oil
• ½ tsp. salt

DIRECTIONS

1. Place all ingredients in a bowl and toss to mix well.
2. Cover and place in the refrigerator for at least 30 minutes, so the flavors blend well.

TIPS

• Serve this dish with chips; or, use it to top tacos, cooked chicken, beef, fish, or even a baked potato.
• Consider adding drained, black beans and a can of drained, kernel corn to the recipe; increase the garlic to 1 tablespoon, and use a whole lime and a little more cilantro.