Pico de Gallo

• 1 pound small tomatoes, preferably Roma or Italian plum, chopped
• 4 to 5 fresh jalapeno, minced
• 3 green onions, sliced
• 1/4 cup chopped white onion
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lime
• Salt to taste

1. Mix all the ingredients together in a bowl.
2. Refrigerate for at least 30 minutes.
3. Serve chilled, as an accompaniment to meat and cheese dishes.
4. Pico de gallo is best the day its made.

tomatoes, fresh jalapeno, green onions, white onion, fresh cilantro, lime, salt

Taken from www.cookstr.com/recipes/pico-de-gallo-3 (may not work)