Pico de Gallo
1 cup 1/4" diced Roma/Plum Tomatoes
1/3 cup 1/4" diced Red Onion
1 -1/4" diced small Jalapeno (About 3" long seeds and stem removed)
1 clove garlic minced
1 tbl. spoon fresh cilantro leaves minced
Juice from one lime
Salt to taste
Mixed all ingredients in a bowl with a tight fitting lid. Refrigerate for a minimum of two hours so the flavors can blend. Keep refrigerated until ready to use.
Note* Pico de Gallo is best when served fresh therefore this recipe is intentionally designed to make a small amount but you can easily mutliply it if you have a large gathering or need more. I suggest using what you can and then discarding any unused portion after 3-4 days.