Kent's Pico de Gallo

Ingredients

Pico de gallo
  • 3 large tomatoes or 6 Roma tomatoes
  • 2 large white onions
  • 1 bunch green onions
  • 2 - 3 tomatillos
  • 1 bunch cilantro
  • 1 jalepeño pepper
  • 1 Serrano pepper
  • 2 to 3 lemons or limes (whichever is your preference)
  • salt
  • optional: 3 or four diced radishes

Instructions

  1. Chop tomatoes and white onion into small dice, (1/4" to 1/8")
  2. Chop green onion and cilantro into small dice
  3. Remove paper-like covering from tomatillos, then chop into small dice
  4. De-vein and de-seed peppers, then dice as small as possible
    Note: add half the diced peppers, then check the heat factor before adding the other half
  5. Juice lemons (or limes) and pour into bowl with rest of mixture.
  6. Add a generous helping of salt and pepper, then taste.
  7. Let sit for 4 to 5 hours in refrigerator to marinate.