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