Pico De Gallo Salsa Recipe

1. 1

   Chop the tomatoes coarsely; dice the onion finely.

2. 2

   Remove the seeds from the Jalapeno peppers and chop them finely.

3. 3

   (Seeds make the salsa very warm, handle them carefully because the oil can stay on your fingers and burn your eyes, etc.)

4. 4

   Chop up the cilantro leaves, avoiding stems.

5. 5

   Mix together all the vegetables; add in oil and vinegar, salt lightly.

6. 6

   Marinate for at least 1/2 hour before serving.

* Per serving · 4 servings · Values may vary.

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