Pico de Gallo

Makes about 1 cup

2 ripe Roma tomatoes – diced

1 jalapeno – seeded and minced

1/3 cup white onion – chopped

handful of minced cilantro

salt to taste

fresh lime juice to taste

Dice the tomatoes. Seed and devein the jalapeno, then finely mince it.

Chop the onion and it in a strainer and run under cold water for about 10 seconds.

Combine the tomato, jalapeno, onion and cilantro in a bow. Add salt and lime to taste.

Place the pico in the strainer, place over a bowl and let it drain for up to one hour. Discard the liquid that accumulates.

Taste and adjust the salt and lime if necessary.