Pico de Gallo

[Saladbowl]

Pico de Gallo

2 medium-sized ripe tomatoes, finely chopped
1/2 a medium-sized onion, finely chopped 3 fresh jalapeño peppers, stems and
seeds removed, finely chopped
(see below)

DIRECTIONS:

1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
Juice of 1/2 a lime

1. In a large bowl, combine all the ingredients; mix well.

2. Cover and chill for at least 1 hour, or until ready to serve.

NOTE: This makes a great dip and also a zesty topping for tacos and
fajitas. And remember, you can make it milder or more intense by
adjusting the amount of jalapeños.

PEPPER SAFETY: Be careful when handling jalapeños and any chili
peppers, because they contain oils that can burn your skin and eyes,
not just your taste buds.