Pico de gallo

April 9, 2008

Makes about 1 cup

2	serrano or other small hot chili peppers, cored, seeded, and very finely chopped
1/3	cup lime juice
1/4	cup finely chopped fresh cilantro
2	tablespoons vegetable oil
1	tomato, cored and finely chopped
1	shallot, finely chopped
	Salt, to taste

1. In a bowl, combine chilies, lime juice, cilantro, oil, tomato, shallot, and salt.

2. Cover and refrigerate for up to 3 days. - Jonathan Levitt