I always prefer pico de gallo to salsa – so fresh and yummy! All it really takes is a little chopping, a little seasoning. Why not treat yourself to fresh instead of bottled?
4 medium tomatoes, diced
3/4 to 1 cup red onion, finely chopped
1/2 to 1 whole jalapeno pepper, seeded and chopped
3/4 cup fresh cilantro leaves, finely chopped
8 green onions, finely chopped
4 cloves garlic, finely chopped
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
Optional: Squeeze of lemon or lime juice
In a medium bowl, combine tomato, red onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper (and lemon/lime juice if preferred). Stir until evenly distributed. Refrigerate, covered, for at least 30 minutes. Makes about 2 cups pico de gallo.