To Note:

This pico de gallo is a great topping on plain chips, nachos, eggs, you name it!! It’s super fresh and fast, not to mention easy to make year round by substituting a package of always tasty grape or cherry tomatoes during the off season. In a pinch you can even substitute a 28-ounce can of no-salt-added diced tomatoes to make a pantry-style salsa in minutes.

To Get:

4  Roma Tomatoes, diced

1/2  small white or yellow onion, finely diced (about 1/2 cup)

2  tablespoons cilantro, roughly chopped

1  lime, juiced

Hot sauce or minced jalapeno, optional

Pinch of salt

To Do:

1. Dice the onion and place in a bowl with the lime juice and salt. Toss well and set aside.
2. Chop the tomatoes, having removed the seeds and liquid to prevent the pico from becoming too soupy.
3. Combine tomatoes with the onion and the cilantro.
4. If desired, add a few dashes of hot sauce or some minced jalapenos (use as little or as much as you prefer).
5. Cover and refrigerate until ready to use.
6. Serve and nosh!

The pico de gallo will get better the longer it sits, so if possible, make at least a few hours in advance and let the flavors mingle.