Pico de Gallo

Pico de Gallo 5 medium plum tomatoes diced 2 medium jalapeno peppers deseeded and deveined, diced 1/2 medium onion diced 1 clove garlic minced 2 tablespoons fresh cilantro chopped zest and juice of 1 lime salt and pepper to taste Add all ingredients to a medium bowl and stir together until well-combined. Pour into serving bowl to serve with chips as an appetizer or to add as a topping to other ingredients. Notes Make-Ahead: Although Pico de Gallo is best made fresh, you can store it in an airtight container in the refrigerator for 3 - 5 days.