Pico de Gallo

Ingredients

• 6-8 roma tomatoes, diced
• ½ small red onion
• 2 cloves garlic, minced
• 2 tbsp finely chopped cilantro
• ½ jalapeño pepper, minced and seeded (adjust for more heat)
• 1 lime, juice only
• Pinch of cummin (to taste)
• Salt (to taste)
• Ground black pepper (to taste)

Instructions

1. Chop/dice all vegetables into a glass bowl (avoid plastic, unless you only plan to use that bowl for this recipe in the future).
    
2. Put a light dusting of cummin on top of the ingredients, along with a dusting of salt and pepper. Stir well. Then Do another light dusting of salt and pepper. We usually do 1 of cummin and 2 of salt/pepper, but you can adjust it to taste.
    
3. Let refrigerate for 2-3h before serving. However, it can take up to 8h for the juices to really combine and get full flavor. We recommend making it the night before and letting it sit overnight in the fridge.