Pico de Gallo
Makes 2 cups
- 4 Roma tomatoes, chopped
- 1 jalapeño pepper, diced
- 1 small onion, chopped
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt
Mix tomatoes, pepper, onion, lime juice, cilantro, and salt in a medium bowl. Refrigerate at least one hour or up to 24 hours.
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