Homemade Pico de Gallo

Directions

1. 1
   Chop tomatoes in halves to remove their seeds, then thinly dice them. Next, thinly dice the red onion.
2. 2
   Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice the jalapeño.
3. 3
   In a medium bowl combine all of the ingredients and mix them with lime juice and salt.
4. 4
   Serve it with your favorite Mexican style dish, in a rice bowl or on fish tacos.
5. 5
   Serve leftovers in the fridge for up to 3 days.