Pico de Gallo

  • 2 large garden ripe tomatoes, chopped
  • 1/2 red onion, chopped
  • 4 green onions, cut into 1/2 inch pieces
  • 1 jalapeƱo, seeded and minced
  • 1 garlic clove, minced
  • 1/2 tablespoon chopped cilantro (or parsley)
  • 1/4 cup balsamic vinegar
  • squirt of lime
Pico de Gallo

Mix all; chill well - 4 hours or overnight. Serve on top of Black Bean Burritos.