Pico De Gallo
- 6 Roma Plum Tomaotes
- 1/2 Sweet Onion
- 3 TBS of minced Fresh Cilantro
- 1/2 Lime
- 1 clove garlic, minced
- A Pinch Ground black pepper
- Sea Salt
Dice tommatoes and add to mixing bowl
Dice onions and add to mixing bowl
Mince cilantro and add to mixing bowl
Mince garlic and add to mixing bowl.
Juice lime and add to mixing bowl.
Stir the tomatoes, onion, cilantro, lime juice, garlic, sea salt, and pepper together in a bowl. Cover and place in refigerator. Refrigerate at least 3 hours before serving. Enjoy!