Pico de Gallo Recipe
- 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
Combine all ingredients in a bowl. Refrigerate about 2 hours. Garnish with cilantro sprigs and serve with tortilla chips.