Pico de Gallo
  • 4 medium tomatoes, seeded and diced
  • 1 small onion, diced
  • ¼ cup chopped fresh cilantro
  • 2 jalapeños, seeded and diced
  • Juice from 1 lime
  • Kosher salt, to taste
  • Ground black pepper, to taste
  1. In a large bowl, combine tomatoes, onion, cilantro, jalapeño, and lime juice. Season to taste with salt and pepper. Cover and refrigerate for up to 3 days.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/vianney-rodriguez-shares-tios-chili-con-queso-recipe/