Leo'S Pico De Gallo - cooking recipe

Ingredients

1 lb fresh firm roma tomato, diced (do not use old tomatoes!)
1 medium white onion, diced
2 fresh garlic cloves, minced
1 small green bell pepper, chopped bite size
1 small red bell pepper, chopped bite size
1/2 cup fresh cilantro leaves, chopped, NOT dried
1 teaspoon Mexican oregano, crushed to release flavor
1 jalapeno, minced, can substitute a milder chile such as poblano
2 tablespoons red wine or 2 tablespoons white wine vinegar, NOT plain distilled vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 lime, juice of
1/2 lemon, juice of

Preparation

In non-reactive bowl mix all ingredients together. Cover.
Allow salsa to marinate in refrigerator for at least 3 hours.
Garnish with sprigs of fresh cilantro and serve with tortilla chips.
NOTE: The yield is estimated.