Pico de Gallo

Pico de Gallo

Ingredients:

• 3-4 Roma Tomatoes
• 1 Small Onion
• 1 Bunch Cilantro
• 1-2 Jalapeno Peppers
• 1 Lime
• Salt and Pepper

Instructions:

1.  Dice the tomatoes, and onion.
2. Finely chop the cilantro and jalapeno.
3. Zest and juice the lime.
4. In a medium bowl add the tomatoes, onion, cilantro, jalapeno, lime zest and lime juice. 
5. Season well with salt and pepper.
6. Stir to combine. 
7. Cover and chill for at least 20 minutes before serving to allow flavors to meld.
8. Store in an airtight container for about four days in the fridge.

Notes:

Ok so I literally actually totally do make this all the time. It makes a great salsa, I use it as a condiment for tacos, I make salads for work and use it as both the dressing and extra veggies. The amount of heat can be adjusted, I usually use one small jalapeno pepper and find the spice kick is perfect for me, and I am not very good at handling spice heat.

If Cilantro tastes like soap to you, congratulations, you have a genetic mutation! But this means that no matter what you do, cilantro will taste like soap or perfume so if that is the case then just skip it, and if you really want to add in some herb notes green onions or a little oregano can be substituted in a pinch.