Chris Pico De Gallo

• 1 can Rotel (28 Oz.), Thoroughly Drained
• 1 whole Medium Onion, Diced Small
• 1 Tablespoon Garlic Powder (or 1 To 2 Tablespoons Freshly Minced Garlic, To Taste)
• 1 Tablespoon Kosher Salt
• 1 teaspoon Ground Black Pepper
• 1/4 cups Fresh Cilantro, Loosely Chopped (or 1 1/2 Tablespoons Dried Cilantro)
• 1 whole Jalapeno, Finely Diced, Deseeded And De-veined For Milder Flavor
• 1 whole Lime, Juiced (about 2 Tablespoons)
• Fresh Tomatoes, Diced

1. Please note that I do not actually measure anything when I make this.
2. I pretty much eyeball everything.
3. I use more garlic powder than salt If you want it really hot, just dice up the Jalepeno without taking out seeds and veins Use different types of onions for different flavors.
4. I usually use white or yellow Fresh cilantro really makes a difference if you have it.
5. I use about 1/4 cup loosely chopped fresh cilantro for this recipe.
6. Fresh Garlic also works well.
7. I would use 1-2 tbsp fresh, depending on what you like.
8. After you have squeezed the lime juice into the Pico, take the leftover lime skins and rub them thoroughly all over your hands to remove any onion, garlic, and most important the jalepeno residue (if you dont, then you can cause great pain to yourself later due to the capsaicin from the jalepeno).
9. Thoroughly wash hands with soap and water.
10. Stir everything together and let it set up for at least a couple of hours.
11. The longer it sets up, the better the flavors develop Try serving this over fresh pasta with a little parmesan and grilled chicken for a fresh healthy meal.

onion, garlic, kosher salt, ground black pepper, fresh cilantro, flavor, fresh tomatoes

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chrise28099-pico-de-gallo/ (may not work)