This is a staple food for me.

I make at least a double batch a week when the ingredients are in season, it’s so good!

Simple but useful in eggs, tacos, as a dip for tortilla chips and on and on.

You can adjust ingredients to your taste, I like a little more spice so I use a tad more jalapeno pepper in mine.

Ingredients
8 Roma tomatoes
1 large white onion (you can use a couple of medium sized red onions here if you wish, I use whatever I have on hand)
3 medium jalapeno peppers
3 cloves of garlic
2 teaspoons Kosher salt
1 Lime, juiced
1/4 cup of chopped cilantro

Optional
1 can black beans, rinsed
1 can Mexican corn, drained

Halve and remove the guts of the tomatoes, then dice into small pieces. Place into a good sized bowl.

Peel and dice the onion. I vary the size of the dice some so there are some larger pieces as well as small ones.

Halve and clean the jalapenos, I remove all the ribs and the seeds. Mince these into very small pieces.

Add the salt and lime juice. If you like a little more lime flavor, you can zest the skin of the lime.

Chop the cilantro finely and add to the bowl

Mix everything together well. This will be good to serve as-is. If you have a few hours, chill it in the refrigerator and the flavors will be even better together.

I like adding the beans and corn for a little more variety, and the Pico will go farther this way too.

Pico de Gallo, try to stop eating this with chips!

Pico de Gallo in Fried Potatoes.

Pico de Gallo with Tortilla Chips.