Fresh Pico de Gallo recipe

1 cup tomatoes, 1/4 inch diced
1/2 cup red onion, 1/4 inch diced
1/8 cup cilantro, leaves only, roughly chopped
Jalapeño 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

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.

Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours.

Servings: 6

Source: The Milwaukee Channel