Pico De Gallo
Ingredients
- 2 cups ripe tomatoes diced
- 1 cup chopped cabbage
- ½ medium onion finely chopped
- 1 –2 jalapeño peppers finely diced (remove seeds for less heat)
- ⅓ cup fresh cilantro chopped
- Juice of 1 lime
- Salt to taste I use 1/2 tsp
Instructions
- Directions
- In a medium bowl, combine the diced tomatoes, onion, and jalapeños.
- Add the chopped cilantro and fresh lime juice.
- Season with salt to taste and stir everything together until well mixed.
- Let the Pico de Gallo rest for 10–15 minutes before serving to let the flavors meld together.
Notes
Store in an air tight container for up to a week