Pico De Gallo and Chacho’s Tortilla Chips
Ingredients
Scale
- 2 large tomatoes, chopped
- 1 onion, finely chopped
- 1 bird’s eye chili, finely chopped
- 2 sprigs fresh cilantro finely chopped
- juice of half a lime
- salt to taste
Instructions
- In a medium bowl, combine all the ingredients and mix well.
- Season with salt.
- Add more chili if you want it more spicy.
- Refrigerate for 30 minutes.
- Serve chilled with your chips of choice.