Pico de Gallo

• 2 ripe medium tomatoes (about 12 ounces)
• 1/4 cup finely chopped white onion, or to taste
• 12 large fresh cilantro springs, thick stems removed, remaining stems and leave finely chopped (about 1/4 cup)
• 1 medium jalapeno or 1 small serrano, finely chopped (about 1 1/2 tablespoons), or to taste
• 1 teaspoon salt, or to taste
• Juice of 1 lime, or to taste
• 1 teaspoon olive oil (optional)

1. Core the tomatoes and cut them in half.
2. Gently squeeze out most of the seeds, and cut the tomatoes into 1/4-inch (no larger) dice.
3. Toss the diced tomatoes, onion, cilantro, and jalapeno together in a mixing bowl.
4. Add the salt and lime juice, then stir in the oil, if using.
5. Let sit for a few minutes.
6. The salsa can be made and kept at room temperature for up to 4 hoursno longerbefore serving.
7. Stir and taste again before serving.

tomatoes, white onion, cilantro springs, serrano, salt, lime, olive oil

Taken from www.cookstr.com/recipes/pico-de-gallo-2 (may not work)