Pico de gallo is a great light and fresh salsa.  It’s not very spicy, and has a fresh vibrant taste from the fresh tomatoes, lime juice and cilantro.  This is great for a light dip with chips,  would go great over grilled chicken, or is a wonderful topping for beans and rice.  However you serve it, it’s simple to make and is perfect for this time of year as the tomatoes are ripe and flavorful.

Pico de Gallo

Makes about 2 1/2 cups

• 4 Roma or plum tomatoes
• 1/2 yellow onion, finely chopped*
• 1 bunch cilantro, chopped (about 1/2 cup)
• 2 jalapeno peppers, seeded and minced
• 1 lime, juiced
• salt, to taste

Cut tomatoes in half, lengthwise, and scoop out the seeds.  Finely chop the tomatoes and add to a bowl.  Add the remaining ingredients,  cover and let sit for about 30 minutes to allow the flavors to meld.

*If you don’t like raw onion, chop the onion first and let sit in cold water while you assemble the remaining ingredients.  Drain and add the the bowl when ready.  The water bath helps lessen the bite that onions can have.