Pico de Gallo

DOWN IN THE LOWER RIO GRANDE VALLEY, THEY USE THIS KIND OF
fresh salsa for barbacoa and lengua tacos, or for any kind of smoked meat served on a tortilla.

5 jalapeno chiles, stems and seeds removed, minced

1 cup diced tomato
1 cup chopped onion

2 cups coarsely chopped cilantro leaves 1 tablespoon lemon juice
Salt and ground black pepper

In a bowl, combine the jalapeiios, tomato, onion, and cilantro. Add the lemon :iice, season with salt and pepper, and mix. Serve at once, or cover and hold in the refrigerator for a couple of days.  

MAKES ABOUT 2 CUPS

Recipe courtesy of Robb Walsh from "Legends of Texas Barbecue"