(Photo Credit by: Timolina/www.freepik.es)

Pico de Gallo Recipe

4 plum tomatoes 

1 white onion

12 cilantro sprigs

2 serrano chiles 

1 lime

Salt to taste

1. Cut off the tops of the tomatoes and slice in half lengthwise. Using a teaspoon, scoop out the seeds and pulp and discard.
2. With a paring knife, remove the tops off the chiles and slice lengthwise. Cut out the seeds and veins.
3. Remove the cilantro leaves from the stems and discard the stems.
4. Chop the tomato into ¼ inch pieces. Finely chop the onion, cilantro and serrano chiles
5. Add the vegetables to a bowl and add the juice of the lime and salt to taste. Mix well. Serve at room temperature.

Recipe Credit: Robyn Webb