Monday, June 25, 2012

Pico de Gallo

2-3 medium tomatoes (1-1 1/2 lbs.), chopped
1/2 c. chopped red onion
1 Jalapeno pepper, chopped and seeded
1 Serrano pepper, chopped and seeded
juice of 1 lime
salt and pepper
1/2 c. chopped cilantro
1 (15 oz.) can corn, drained and rinsed

Combine and let sit one hour to combine flavors. Eat with tortilla chips.

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