Wednesday, May 14th 2008
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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