Pico de gallo


3-4 Roma or plum tomatoes, diced
1/2 C red or Vidalia onion, diced
1 jalapeno pepper, finely diced
3 Tb fresh cilantro, roughly chopped
1 ts kosher salt
1 lime, juice of


Combine ingredients in a nonreactive bowl. Refrigerate for 30 minutes to allow flavors to mingle.

Serving suggestions

Serve cold or at room temperature as a condiment or topping.