Ingredients

• 1 cup tomatoes, 1/4 inch diced
• 1/2 cup red onion, 1/4 inch diced
• 1/8 cup cilantro, leaves only, roughly chopped
• Jalapeno pepper, finely minced, to taste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon salad oil
• 1 teaspoon white vinegar
• 1/4 teaspoon granulated garlic

Instructions

1. After washing vegetables, dice/chop/mince and place in steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes.
2. Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours.