Pico de Gallo

Pico de Gallo 5 roma tomatoes , diced 1/2 cup diced red onion 1/2 cup chopped fresh cilantro 1 small jalepeño pepper , veins and seeds removed, diced 1 - 2 teaspoons lime juice , to taste salt , to taste Combine tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and add lime juice to taste. Top on your favorite Mexican food, or serve with chips. Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.