El Torito Pico de Gallo
- 1 cup diced tomatoes
- 1/2 cup diced yellow onions
- 2 serrano chiles, seeded and chopped fine
- 1/2 cup coarsely chopped cilantro
- Juice from 1/2 lime
- 1 pinch dried oregano
- 1 clove garlic, chopped fine
- Salt to taste
- White pepper, to taste
- Place ingredients in suitable container and mix well to ensure complete distribution.
- Keep refrigerated until ready to use.
Source: El Torito Executive Chef Pepe Lopez