Pico de Gallo

This is by-far one of my favorite recipies. Cesar Calderon used to make this for a grilling events that we used to have to "pre-game" before a Texas Tech home game. It's a great Mexican salsa that is simple to make, tastes great and can easily induce second degree burns in your mouth if properly made.

Ingredients

6 Roma tomatoes
1 White onion
2-3 Serrano Peppers
2 Limes
1/2 Cup of fresh cilantro
1 Tsp Salt

Dice the the tomatoes and onion and combine with the cilantro in a bowl. Adjust the amount of serrano peppers to suit your tolerance for heat. Dice the peppers and add to the bowl. Squeeze the limes over the tomatoes, onions, cilantro, and peppers. I personally like to dig in the limes a little and make sure I get a little extra pulp into the mix. Add salt to taste. I prefer to use less salt than others as I enjoy a little more zing from the limes.