Pico de Gallo

Put:
5 c diced tomatoes
3/4 c diced white (the best)
or red onions
1 minced garlic clove
2 T sliced cilantro (optional)
1 t salt
2 T lemon juice
(when using white onions)
or lime juice
(when using red onions)
in a bowl & toss.

Serve
or refrigerate in an airtight container for up to 3 days.

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