Pico de Gallo

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2007)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1 lb
roma tomatoes (diced)
1
small red onion (diced)
1 clv
garlic (minced)
1
small jalapeño pepper (finely chopped)
 
juice of 1 lime
2 t
red wine vinegar
1 t
salt
1⁄4 c
fresh cilantro, or to taste (chopped)
1⁄2 t
dried oregano

Instructions

In a bowl, combine all ingredients. Refrigerate and use within 2 days. Makes 3 cups.