Pico de Gallo

Pico de Gallo

Here's how we make it.


juice of 1.5 to 2 limes (to taste)
1/4 cup cilantro, chopped
2 cups chopped, seeded tomatoes, (took 5 romas - Romas are the best)
2 to 3 jalepenos, chopped
1/2 large sweet white onion, diced
1 clove garlic, pressed
1 tsp. salt
dash Marie Sharp's Habanero Sauce


The seeds can be removed from the jalapenos to reduce heat, if desired, which I do. Taste the jalapenos and make sure they aren't too hot - this time they were so mild I used 3 and still it was mild.

Mix all ingredients in bowl. Stir well to evenly distribute all flavors. Let rest so the flavors can blend for an hour or two before serving.