Pico de Gallo

• Recipe by Steven Raichlen

Ingredients

1. 2 large vine-ripened tomatoes, finely diced
2. 1/2 large onion, finely diced
3. 1/3 cup finely chopped cilantro
4. 4 large radishes, finely diced
5. 2 jalapeños, seeded and finely diced
6. 2 tablespoons fresh lime juice
7. 1 garlic clove, minced
8. 3/4 teaspoon coarse salt 

Directions

1. Combine all of the ingredients in a bowl and serve.

Make Ahead

The Pico de Gallo can be refrigerated overnight.