On 2017-08-10, U.S Janet B > wrote:

> 2 pounds ripe tomatoes, seeded
> 1 large onion
> 1 1/2 large sweet red pepper
> 2 large jalapeno's
> 1 bunch cilantro
> juice of a lime or two (to taste)
> 4 cloves garlic
> salt and coarsely ground pepper

I leave the salt/ppr to the end user. I find putting salt in pico de
gallo leaches out any liquid outta the veggies/fruits/herbs and
shortens the dish's shelf-life.

nb