Pico De Gallo

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Tuesday, October 24th 2017

Pico De Gallo

5 roma or plum tomatoes
2 large white onions
1 bunch cilantro
2 Serrano peppers (or jalapeños)
2 limes
salt

Cut tomatoes and onions into small cubes. Finely chop cilantro. Mince peppers. (Remove seeds and pulp for less heat) Squeeze limes over the pico de gallo mixture. Season with salt to taste. Serve immediately or allow to rest for an hour for flavors to mesh.

 


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