Pico de Gallo Recipe
Ingredients:
- 4 cups seeded and chopped tomatoes
- 3/4 cup finely chopped white onion
- 2 cloves garlic, minced
- 2 tbsp lime juice
- 1 knorr cilantro mini cubes, crumbled
- 1 to 2 chilies, seeded and finely chopped
Procedure:
Combine all ingredients in a bowl. Refrigerate about 2 hours. Garnish with cilantro sprigs and serve with tortilla chips.
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