What better way to use up fresh tomatoes than by making fresh pico? This pico does wonders on top of a crispy homemade chimichanga!

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Ingredients:

• 6 Roma tomatoes, diced fine
• 1 white onion, diced fine
• 2 fresh jalapeños, seeds/stem removed and diced fine
• 1 c. fresh cilantro, removed from stems and roughly chopped
• 5 tsp. minced garlic
• 1 tsp. salt
• 1/2 tsp. lime zest
• Juice of 1 lime

Directions:

1. Combine all the ingredients in a bowl together and toss. Best results after chilling in the fridge overnight to let flavors marry.

Eat, Bork & Be Merry!

~ Kate