Tuesday, June 30, 2009

Pico de Gallo

1/2 tsp salt
1 minced clove of garlic
2 large, ripe tomatoes, seeded and finely chopped
1 small onion, finely chopped
3 tbsps finely chopped fresh cilantro
1-2 jalapeno peppers, seeded and finely chopped
2 tsps fresh lime juice

Mix it all in a bowl and refrigerate for at least 1/2 an hour before serving.

I cannot make enough of it. Joe eats it as fast as I can make it!

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