PW’s Pico de Gallo

Recipe

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5 whole Plum (Roma) Tomatoes
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1/2 whole Large (or 1 Small) Onion
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3 whole Jalapeno Peppers
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Cilantro
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Lime Juice
Salt To Taste

Chop jalapeno, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapeno to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
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