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Homemade Pico de Gallo is so quick and easy to make that there is no excuse for buying the prepackaged store-bought variety! It will keep well in the refrigerator for several days and is great for jazzing up eggs, tacos or just enjoy it with tortilla chips

6 Tomatoes
1 ½ Onion
1 ½ Bunches of Cilantro
2 Fresh Jalapeños
3 Canned Jalapeños (La Costena)
3oz Juice from the Canned Jalapeños
3 Fresh Lemons or 3oz Lemon Juice Concentrate
Salt to Taste

1. Chop Tomatoes in to ¼ inch pieces
2. Finely Chop Onions
3. Trim Stems from Cilantro and chop
4. Chop both types of Jalapeños
5. Combine chopped ingredients with the juices of the Lemon and the Jalapeños and mix together adding salt to suit your taste

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