Pico De Gallo II

Recipe from www.texascooking.com

Makes:  2 to 2½ cups

Ingredients

4 ripe plum tomatoes, seeded, finely chopped
1 small white onion, finely chopped
¼ cup fresh cilantro leaves, chopped
4 fresh jalapeños, seeded, finely chopped
1 tablespoon fresh lime juice
salt to taste

Cooking Method

Mix tomatoes, onion, cilantro, jalapeños and lime juice.

1. Add salt to taste.

2. Cover and refrigerate for at least 1 hour, and serve the same day made.

3. Makes 2 to 2½ cups.