Name: Pico de Gallo
Ingredients: 3-4 medium tomatoes, (diced (approximately 3 cups)); 1 medium white onion, (diced (approximately 1 cup)); 2 large jalapeno peppers, (seeded and diced (approximately ½ cup)); ½ cup chopped cilantro; 3-4 green onions, (diced (approximately ¼ cup)); 1 medium lime, (juiced); 1 teaspoon garlic, (minced); 1 teaspoon kosher salt; ½ teaspoon pepper

Pico de Gallo

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Author: Dorothy Miler

Ingredients

Scale

3–4 medium tomatoes, (diced (approximately 3 cups))
1 medium white onion, (diced (approximately 1 cup))
2 large jalapeno peppers, (seeded and diced (approximately ½ cup))
½ cup chopped cilantro
3–4 green onions, (diced (approximately ¼ cup))
1 medium lime, (juiced)
1 teaspoon garlic, (minced)
1 teaspoon kosher salt
½ teaspoon pepper

Instructions

In a large bowl, mix together all ingredients. Cover and let rest in the refrigerator for at least 15 minutes before serving.
Store in the refrigerator, covered, for up to a week.

Find it online: https://thecookingjournal.com/pico-de-gallo-recipe-2/