Leo'S Pico De Gallo

• 1 lb fresh firm roma tomato, diced (do not use old tomatoes!)
• 1 medium white onion, diced
• 2 fresh garlic cloves, minced
• 1 small green bell pepper, chopped bite size
• 1 small red bell pepper, chopped bite size
• 1/2 cup fresh cilantro leaves, chopped, NOT dried
• 1 teaspoon Mexican oregano, crushed to release flavor
• 1 jalapeno, minced, can substitute a milder chile such as poblano
• 2 tablespoons red wine or 2 tablespoons white wine vinegar, NOT plain distilled vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1 lime, juice of
• 1/2 lemon, juice of

1. In non-reactive bowl mix all ingredients together. Cover.
2. Allow salsa to marinate in refrigerator for at least 3 hours.
3. Garnish with sprigs of fresh cilantro and serve with tortilla chips.
4. NOTE: The yield is estimated.

roma tomato, white onion, garlic, green bell pepper, red bell pepper, fresh cilantro, oregano, poblano, red wine, extra virgin olive oil, salt, lime, lemon

Taken from www.food.com/recipe/leos-pico-de-gallo-115741 (may not work)