Pico De Gallo

This version is from Pati Jinich of Pati's Mexican Table on PBS.

• Ready In: 15 mins
• Serves: 10-12
• Yields: 3 cups

Ingredients

• 1  lb tomatoes, cored seeded and chopped (about 3 cups)
• 1⁄2 cup  white onion, finely chopped
• 1  jalapeno peppers (more to taste, seeding is optional) or 1  serrano chili, finely chopped (more to taste, seeding is optional)
• 1⁄2 cup fresh cilantro, rinsed drained lower part of the stems removed roughly chopped
• 2 -3  tablespoons fresh lime juice (to taste)
• 2  tablespoons extra virgin olive oil
• 1  teaspoon kosher salt (to taste) or 1  teaspoon sea salt (to taste)

Directions

1. Place everything in a bowl, toss well and serve.
2. This salsa can be prepared up to 12 hours in advance, just cover and refrigerate.