Pico de Gallo

Pico de Gallo

1 Red Dog tomato, chopped
1/4 Red Dog sweet onion, chopped (about 2/3 cup)
1 jalapeño or serrano pepper, finely diced (seeds and membranes removed for a milder salsa)
1/4 cup Red Dog cilantro leaves, finely chopped
Juice of 1/2 lime
Salt to taste

Add the tomato, onion, cilantro, diced pepper and lime juice to a bowl. Generously season with salt — start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.

After this time, stir the salsa, making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt.

Store up to 3 days in an airtight container in the refrigerator.

Serve with tortilla chips, tacos, eggs, chili, enchiladas, and more!