Pico de Gallo

Pico de Gallo – Ripe tomatoes are key to a great pico de gallo. Roma tomatoes are ideal because they have less water.
Let your pico rest for 15 to 30 minutes before serving, the more the flavors mingle the tastier it will be.

Ingredients
• 3 tablespoons finely chopped onions
• 2 small, minced garlic cloves
• 3 large ripe tomatoes – peeled and chopped
• 2 jalapeño peppers chopped
• 3 tablespoons chopped cilantro
• 1 ½ tablespoons fresh lime juice
• Salt and pepper to taste
Directions

1. In a medium bowl, combine the chopped onion, minced garlic cloves, jalapeño, lime juice and salt. Let it rest for 5 to 10 minutes while you chop the tomatoes and cilantro.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt and pepper to taste
3. Enjoy!
   Note this lasts for about 4 days