Pico de Gallo

From Paola Then, who grew up in Eagle Pass, Pretty simple.

Ingredients

• tomatoes (4-6 roma tomatoes)

• peppers (typically serrano or jalepeno)
• onion (1 white onion)
• cilantro (half a bunch)
• limes (2-4)

Procedure

• Dice the vegetables, the tomatoes and onions closer to 1/4", and the peppers closer to 1/8". More pepper seeds make it more hot. Squeeze the limes over the top and let sit for a couple hours before serving so the flavors can diffuse a bit.