Pico De Gallo

I think this literally translates to something like a little bit of chicken. I may be totally wrong. Anywho, this is the recipe I've come up with for some really good pico. This is the best salsa for summer time because it's not overly spicy and because it's extremely fresh. One tip though: allow your tomatoes to ripen just enough before you make it. I used overripe tomatoes and it didn't come out so hot. It DOES make your whole fridge smell epic though. :)

Ingredients:
4 tomatoes
1/3 a white onion
1 jalapeno
4-6 sprigs of cilantro
juice of 1/2 a lime
salt and pepper

Easiest recipe to write down, I think. Chop up your tomato into salsa-sized bits. Next, chop the onion into pieces that are about half the size of your tomato bits. Very finely slice your jalapeno (see picture for size). Secret: I'm a wimp with spicy, so I only use about 1/2 a jalapeno and I don't use the seeds. I DO recommend you use the seeds and the whole jalapeno because it really does taste better that way. Take the leaves only off the cilantro and chop them up a bit. It might be easiest simply to rip them up. Mix this all up, add the lime juice, salt, and pepper, and you're done! Keep in the refrigerator (duh), and it could last up to about 4 days because of the acidity of the lime juice.

So yummy.