Pico de Gallo

This is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It is usually served with fajitas, but it works well with other dishes. Literally translated as "beak of the rooster". From the Jamison's book Texas Home Cooking.

• Ready In: 20 mins
• Yields: 2-2 1/2 cups

Ingredients

• 3  small  ripe tomatoes, diced
• 1⁄2 red bell peppers or 1⁄2 green bell pepper, chopped
• 1⁄4 cup cilantro, chopped
• 1⁄3 cup tomato juice
• 2  tablespoons  chopped onions
• 3 -4  fresh jalapenos, minced
• 1⁄2 lime, juice of
• 1⁄2 teaspoon salt, or to taste

Directions

1. Combine all the ingredients in a medium bowl, and mix well.
2. Refrigerate the salsa for a least 30 minutes for the flavors to develop.
3. Serve it chilled, with fajitas, chops, or other dishes.