Pico De Gallo

• 4 plum tomatoes, finely chopped
• 1 white onion, finely chopped
• 2-3 jalapeno peppers, seeded & finely chopped (leave seeds in for more heat)
• 1/2 cup fresh cilantro, finely chopped
• 1-2 tbsp lime juice, freshly squeezed
• Salt to taste

Mix everything in a bowl and put in fridge for a minimum of 1 hour for flavours to blend.

Tip: Make sure you seed the tomatoes, you don't want to have the veins and the seeds in the pico.

Tip: To cut cilantro easier take the leaves and roll them up into a tight log, then start chopping

Tip: Get yourself a handheld juicer. It saves so much time

Tip: I use this on everything, eggs, burgers, pork chops, chicken, the obvious mexican foods, the list goes on & on.