Pico de Gallo

I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!

• Ready In: 15 mins
• Yields: 2 1/2 cups

Ingredients

• 4  ripe plum tomatoes, seeded and finely chopped
• 1  small  white onion, finely chopped
• 1⁄2 cup cilantro leaf, chopped (or more to taste!)
• 2 -3  jalapeno peppers, seeded and finely chopped
• 1  tablespoon lime juice
•  salt

Directions

1. Combine all ingredients; cover and refrigerate for at least an hour.
2. This tastes best the same day that it's made, but is okay the next day.