PATIO PICO DE GALLO

Makes: 2 3/4 cups (680 ml)

■ 2 cups (500 ml) diced seeded Roma tomatoes

■ 1/2 cup (125 ml) finely chopped onion

■ 1/2 cup (125 ml) chopped fresh cilantro

■ 3 tbsp (45 ml) fresh lime juice

■ 1 serrano chili pepper, halved, seeded and finely chopped

■ 1/8 tsp (0.5 ml) salt

■ Tortilla chips

1. Combine all ingredients in a bowl.

2. Cover and refrigerate for at least 30 minutes or up to 2 hours.

3. Serve with tortilla chips.