Pico de Gallo


5 ripe roma tomatoes, seeded and diced

1/2 cup white onion, diced

2 jalapeños, seeded and finely diced

3 tbsp cilantro, diced

2 cloves garlic, minced

Juice of two limes

1 tsp olive oil

Sea salt to taste


  • Mix ingredients together in a glass bowl.
  • Add salt to taste.
  • Cover and refrigerate for at least 30 minutes.

Yield:  2 cups

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