Pico de Gallo

So, Pico de Gallo. "Beak of the Rooster" is the translation from Spanish. So called because the jalapeno adds a "bite" to the salsa.

This is a fresh salsa, meant to be eaten within a day or so. It is a GREAT way to use up garden tomatoes and chiles.

Measurements are approximate. Adjust to suit your personal taste.

4 ripe tomatoes.
1 medium to large jalapeno, minced. Take out the membranes and seeds for less heat.
1 small to medium onion, chopped.
1 large handful of cilantro, chopped.
Salt and pepper to taste
1 tablespoon or so of lime juice
*optional* minced garlic or garlic powder to taste.

That's it! Chop it all up, throw it in a bowl, stir it up and dig in! Make your own corn chips, WAY better than store bought.

Get some corn tortillas, slice into 6 triangle segments like a pie. Spread out on a baking sheet.  Lightly spritz with olive oil spray. Bake 325 for about 10 minutes (watch so they don't burn, it may not take a full 10 minutes). Take out of the oven, sprinkle lightly with sea salt and let cool, Scoop up Pico de Gallo, enjoy, smile. :)