Pico de Gallo


2 Tomatoes
1/4 Cup White Onion, chopped
2 Tablespoons Jalapenos, canned or fresh, diced
1/2 Teaspoon Dried or Fresh Cilantro


Chop and seed the tomatoes. Chop all the remaining ingredients. Put all ingredients into a small bowl and toss gently. Cover and refrigerate until ready to serve.


I like to use Roma tomatoes because they have such a great flavor, but any type of tomatoe would work. This serves about 3 people. Just increase the recipe as needed.