This recipe for Pico De Gallo, by Kelly White, is from From the kitchen of.......,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 ripe Roma tomatoes 1/2 finely chopped onion (red, white or yellow) 2 - 3 cloves minced garlic 1 Serrano or jalapeņo pepper with the seeds removed, chopped juice of 1 lime chopped handful of cilantro salt to taste
Combine all ingredients in a bowl and refrigerate for at least an hour.
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