Pico De Gallo

Great mild dip for tortilla chips.
File under: Mexican food
Recipe by: David Horton
Yield: Enough for one bag of torilla chips.

Ingredients

1 lb. Plum (roma) tomatoes, diced
1 Small onion, diced
1 large handful cilantro, chopped with stems removed
Juice from 1 lime
Salt to taste

Preparation Instructions

Combine all ingredients in a bowl. Cover and refrigerate for at least one hour to give the flavors time to mingle.

Serving Instructions

Serve with tortilla chips for a tongue-tingling appetizer. Pico de gallo may also be used as a topping for tacos or quesadillas.

Notes

Adding some minced jalapeno pepper will give the recipe a little kick.