Pico De Gallo Recipe
2 1/2 cups diced fresh tomato
1/2 cup diced onion
2 tablespoons chopped cilantro
1 tablespoons stemmed, seeded, and minced chili (I used serrano)
1/2 teaspoon salt
2 teaspoons freshly squeezed lime juice
Combine ingredients and mix well, adding salt and lime juice last. You can leave at room temperature while you prepare the rest of your other food or put in refrigerator. Liquid separates over time so you may want to strain the pico de gallo before serving. But, don’t throw away the delicious, salty broth. It’s tasty!