Pico de Gallo

Ingredients

• 5 Roma tomatoes , diced
• 1/2 cup red onion , diced
• 1/2 cup fresh cilantro , chopped
• 1 small jalepeño pepper , veins and seeds removed, diced
• 1 - 2 teaspoons lime juice , to taste
• salt , to taste

Instructions

1. Combine tomatoes, onion, cilantro and jalapeño in a bowl.
2.  Season with salt and add lime juice to taste. 
3. Top on your favorite Mexican food, or serve with chips.
4. Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.