Finely chop the tomatoes, onion, and cilantro.
Combine all ingredients, cover and refrigerate for at least an hour.
Taste and adjust salt and sugar (the sugar is there to kill any excess acidity, don't overdo it).
Roma tomatoes are really the secret to a good Pico de Gallo. Almost all other varieties are too liquidy/seedy.
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 2 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 704.1mg||24 %|
|Potassium 267.8mg||7 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 4g|
|Protein 1.1g||2 %|
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Calories per serving: 25
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