Pico De Gallo
- 5 tomatoes (Roma or from the vine)
- 1 white onion
- 1 large anaheim pepper
- jalapeño (to taste, I just use about 1/2 an inch off of the tip)
- 1 cup finely chopped cilantro
- 2 limes, juiced
- 1 tbsp Tapatìo hot sauce
- 1 tsp sea salt
- 1/2 tsp ground pepper
Chop tomatoes, onion, peppers, Jalapeño, and cilantro and combine.
Add in lime juice, hot sauce, sea salt, and ground pepper.
Thoroughly mix everything together.
Refrigerate up to an hour before serving.