Pico de Gallo (Tip of Rooster)
Spicy Mexican relish of tomatoes, onions, jalapenos and cilantro.

Recipe by Paul Mayville

Ingredients

• 3 medium tomatoes, seeded and diced
• 1/2 medium onion, chopped
• 1/4 cup chopped cilantro
• 2 jalapeno peppers, seeded and chopped
• Juice of 1 lime (approx 3 tablespoons)

Directions

Toss all ingredients in a non-reactive bowl. Refrigerate for 2 hours to allow flavors to marry. Serve chilled.

Yields 3 cups