Pico De Gallo
My favourite go to snack, always popular at parties or dinners. You can adjust the rations as needed depending on your personal preference. As the size of all ingredients (except for the salt really) vary, experiment and see where it takes you!
5-6 Roma tomatoes
1 large sweet onion (I like using fresh onions in season as pictured)
1 large lime (make sure it's juicy)
1 heaping tbsp salt
1/2 bunch cilantro
1/2 finely minced jalapeno (optional)
Gut the tomatoes and put the innards aside, you can freeze them or put them in the fridge to use for dishes such as chilies or curries that require boiled tomatoes.
Chop tomatoes, onion and cilantro finely, the smaller the better. Put in your serving bowl. Squeeze the lime over the pico and add the salt. Mix everything, cover and let sit in the fridge for at least an hour. You can even make it the night before. Leaving it mellows the onion and enhances the overall flavour.
Enjoy with tortilla chips of your choice!