Recipe: Salsarita’s Pico de Gallo
Yield: About 4 cups
- 6 Roma tomatoes, diced
- ½ red onion, diced
- 2/3 cup fresh cilantro, chopped
- 1-2 jalapeno peppers, diced
- 1 lime, squeezed
- 2 tsp. salt
- Mix all ingredient in large mixing bowl.
- Serve with chips & enjoy! Lasts up to 2 days when sealed & refrigerated.
Notes: This is a great starter recipe. Try putting your own twist on it by adding in an extra ingredient, such as pineapple, avocado, corn, or black beans!