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Print Friendly Recipe Recipe Information Description: Dip Source: Dolores Ruiz Ingredients 2 chopped onions 4 chopped tomatoes 1/2 cup (125 ml) chopped cilantro 2-3 choped jalapeno peppers 1 lemon salt to taste Preparation In a medium mixing bowl combine all the chopped ingredients. Squeeze lemon and add the juice to the vegetables. Add salt to taste. Stir. Comments This pico de gallo can be served with many dishes. Such as chicken and beef fajitas, tacos, salads, baked potatoes, steakes and roasts.

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