I love this salsa - simple yet delicious. This is it on top of our chicken fajitas.
Pico de Gallo
4 large tomatoes, seeded.
1 medium onion
1/2 bunch cilantro
2 Tbsp lime or lemon juice
1 jalapeno
salt to taste
Cut onions and tomatoes to desired size. I like them pretty small. Chop cilatro and add. Cut jalapeno in half and remove seeds and ribs according to desired heat: mild - remove all, medium - remove one half, hot - keep it all. Add to bowl, stir well. Add lime or lemon juice. Add about 2 tsp salt. Taste, adjust as needed. The amount of salt really varies depending on the flavor of the tomatoes.
If you want to skip all the cutting. Make this in the food processor. I would do each ingredient individually so you keep the texture just right.
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