Prep 20 mins
Cook 0 mins
Great addition to any Mexican entree
- 6 medium tomatoes, diced
- 1 medium onion, diced
- 1⁄4 cup fresh cilantro, chopped
- 2 -4 fresh serrano peppers or 2 -4 jalapenos, seeded and minced
- 1 pinch garlic powder, just a pinch
- Put all ingredients in a bowl. If you want the pico de gallo hotter, leave some of the seeds.
- Add 1/2 cup of cold water, mix well.
- Let set a few minutes.
- Serve with any mexican dish.