75
      Sunday
      78 / 58
      Monday
      82 / 55
      Tuesday
      77 / 60

      Pico de Gallo

      Ingredients:2 cups seeded and diced tomatoes1 clove of garlic, minced1/2 cup finely diced onion1/4 cup chopped cilantro1 to 2 fresh jalapeƱo peppers, seeds removed and finely diced1/2 of a lime, juicedSalt to tasteDirections:Mix all the ingredients and let it sit for a half an hour. Serve immediately. Great with tortilla chips or on tacos! Will keep in the refrigerator for up to 24 hours if you need to make it ahead.
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