Yield: 3 cups




1 pound Roma tomatoes, diced


½ cup diced red onion


½ cup diced white onion


1 tablespoon minced fresh jalapeno pepper (no seeds)


1/2 cup snipped cilantro


2 tablespoons freshly squeezed lime juice


1/4  teaspoon salt, or to taste


1/8 teaspoon black pepper





Mix together diced tomatoes, onion, jalapeno pepper and chopped cilantro in a ceramic bowl.


Add lime juice, salt and black pepper, or season to taste.


Stir lightly with a fork.


Pico de gallo is best served freshly made.