Easy Pico Di Gallo

1 Jalapeno
3 large tomatoes (or six small ones, like roma)
1 small red onion (or half of a large one)
1 bunch of cilantro
1 medium lime (or 2 small ones)
Salt to taste
(Optional – diced garlic. I add two cloves of diced garlic sometimes, and that is great when you are using it in recipes)



To make the Pico Di Gallo simply:

1) Dice up the tomatoes and add to bowl.

2) Dice up the onion (I will substitute white or yellow onions if that is what I have on hand. A red onion will add a little more kick, but your choice. Also, you can increase or decrease the onion depending on your taste). Add your onions to the bowl with tomatoes.

3) Dice up the Jalapeno, finely, and add to bowl.

I do NOT seed it (remove the inside of it). Lots of the heat is in the Jalepeno seeds, so if you like a little kick to your pico di gallo, just cut off the stem and dice the rest of it up. If you like it a bit more mild, remove the seeds first.

4) Finely chop up half the bunch of cilantro (be sure to wash first), and add to bowl (we love cilantro, but you can adjust the amount depending on your taste).

5) Squeeze the juice of one lime over the mixture (or two, if they are small).

6) Add salt to taste (we use about 2 tsp.). Salt is important in this recipe, it brings out the rest of the flavors. The Pico Di Gallo will be bland without it.

Gently mix it all together. Add to a serving bowl, and put out some chips – and you are ready to entertain.