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Pico de Gallo
Pico de Gallo is incredibly versatile. It can serve as a topping to tacos and carnitas, it is at home in a salsa bar and can easily be a topping to a salad. The key is to have about equal amount of onions as you do tomatoes.
Total Time: 10 minutes
6-8 roma tomatoes, diced
1 large white onion, diced
2-3 jalepenos, diced (seeded and membranes removed)
1 bunch of cilantro leaves, chopped
1 T. kosher salt
1 lime, juiced
1 t. sugar (if tomatoes are out of season)
Put all ingredients in a bowl and mix with a spoon. Refrigerate until ready to serve. Best served the day it is made.
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