In late August of 2003, five individuals were laboratory-confirmed with E. coli O157:H7. All five ate at Habaneros on either August 23 or August 24. One case was not laboratory confirmed, but had symptoms consistent with an infection caused by E. coli O157:H7. Genetic fingerprinting analysis of the five isolates obtained from culture-confirmed patients revealed that all five were the same genetically, indicating that all were infected with the same strain of E. coli O157:H7. E. coli O157:H7 was subsequently cultured from a sample of pico de gallo obtained from Habaneros. Pico de gallo is typically made with tomatoes, onions, cilantro, serrano or jalapeno peppers, and garlic.