Toledo Bend Pico de Gallo

Ingredients

• 6 Roma (plum) tomatoes, diced
• 1 large jicama, peeled and diced
• 1 large red onion, diced
• 4 medium jalapeno peppers, seeded and diced
• 4 large limes, juiced
• 1/2 bunch cilantro, chopped
• 5 tablespoons salt
• 3 tablespoons white vinegar
• 3 cloves garlic

Directions

Mix tomatoes, jicama, red onion, jalapeno peppers, lime juice, cilantro, salt, vinegar, and garlic together in a large bowl.

Cover bowl with plastic wrap and refrigerate at least 30 minutes before serving.