PICO DE GALLO

Fresh, sweet, savory and good as is with chips, in tacos, mixed with black beans, etc.

Yields about 2 cups

Ingredients:

1 1/2 lbs tomatoes (4 medium more or less), washed, cored and finely chopped or diced

½ – 1 jalapeno, finely minced (de-seed the pepper if you’re unsure of your comfort with the heat)

2 tablespoons, finely chopped onion

1/3 cup cilantro, stems and leaves well washed and dried and finely chopped

1 large clove garlic, minced and then mashed with some coarse salt and the side of a chef’s knife into a paste (or just mince)

Salt, to taste

Squeeze of lime juice (optional)

Directions:

Stir everything together in a medium bowl and adjust seasoning with salt and/or hot pepper. Serve with chips or with fish tacos or any kind of tacos or with quesadillas or as a side for grilled fish or vegetables or pretty much anything.