Homemade Pico de Gallo




  1. Finely chop tomatoes, onion, and peppers by hand (or use a food processor and plus – just do not puree or will have runny salsa) and put into a bowl
  2. Squeeze in one lime (to add juice)
  3. Add salt (usually 1 – 2 tsp can be enough)
  4. Add sugar (and cumin if desired)
  5. Allow to sit for at least 1 hour before serving
  6. Store up to 1 week in a covered container/jar in the refrigerator