Pico De Gallo

Ingredients

• Makes 4-6 servings
• 3 medium size yellow onions
• 12 roma tomatoes (it is okay if they are not super ripe)
• 2 cups fresh cilantro leaves
• 2 to 3 jalapenos
• 1 lime
• 1/2 teaspoon salt

Directions

1. Wash the tomatoes and cilantro in cold water.
2. Dry the tomatoes, and shake the water from the cilantro.
3. Dice the tomatoes into small pieces.
4. Dice the onion into small pieces.
5. Have the same proportion of tomatoes to onions.
6. Chop the cilantro leaves. Don't use the stems.
7. Place all these items into a mixing bowl.
8. Wash, dry and slice the jalapenos in half.
9. Use a spoon to scrape out the seeds.
10. If you like it spicier, leave some of the white membrane.
11. Cut 2 of the jalapenos very finely. If the pieces are too big, you will end up with bites of pica de gallo that are too hot in your mouth.
12. Add two of the jalapenos to the other ingredients in the bowl.
13. Wash, dry and slice the lime in half.
14. Squeeze the juice from half of the lime over the chopped vegetables.
15. Sprinkle with the salt, and stir together until combined.
16. Taste the pico de gallo, then add more salt, lime and diced jalapeno if needed to suit your taste.