Pico de Gallo

Cooking Instructions

Core the tomatoes and cut them in half. Gentle squeeze out most of the seeds and cut the tomatoes into ¼-inch (no longer) dice. Toss the diced tomatoes onions cilantro and jalapeno together in a mixing bowl. Add the salt and lime juice then stir in oil if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours – no longer – before serving. Stir and taste again before serving.