Pico de Gallo is best when made the day you plan to serve it. Prepare it early the morning of the party and spoon atop a fried egg or in an omelet; just be sure to save enough for the pork.
This recipe goes with Tortilla-Crusted Pork
Southern Living MAY 2008
1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.
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