Heirloom Tomato Pico de Gallo

Makes 3 cups. Spoon it over grilled chicken or fish or just go classic and scoop it up with crunchy tortilla chips.

2 cups heirloom tomatoes, seeded and chopped (about 4 medium tomatoes)
1 small red onion
1 chili pepper seeds removed and minced
1/4 cup chopped cilantro
juice of 2 limes
1/2 teaspoon kosher salt

Combine all of the ingredients in a bowl. Allow to sit for 30 minutes so flavors combine and serve as a dip with tortilla chips or on top of grilled chicken or fish.

Recipe from Weelicious.com


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