Pico de Gallo
Yields about 3 cups
Calories per Serving
red tomatoes, seeded and diced (about 4 tomatoes)
a large onion, diced (the onion I used was about the size of a softball)
fresh cilantro leaves, chopped (about 3/4 of a bunch)
freshly squeezed lime juice, about 2 limes
jalapeño chiles, seeded and diced
serrano chiles, seeded and diced
Place all the ingredients in a medium bowl and stir until combined.
Cover with plastic wrap and chill in the refrigerator for 1 hour.
Adapted and modified from
The PKP Way | www.thepkpway.com