Recipe: Pico De Gallo Salsa, by Janeva Eickhoff
1 ½ C. diced fresh Roma tomatoes
Juice of ½ lime, or to taste
1 - 2 jalapeno, seeded and finely chopped
1 C. diced yellow or red onion
2/3 C. chopped fresh cilantro
Sea salt, to taste
In a medium bowl, gently combine tomatoes, onion, cilantro and jalapeno with a large spoon. Remove any seeds from the lime half and squeeze the juice over the Pico de Gallo mixture. Sprinkle lightly with sea salt; fold mixture to blend.
