Pico de Gallo

• 4-5 Roma tomatoes
• 1 small onion
• 1/4 cup fresh cilantro
• 1 jalapeno pepper, seeded for milder heat
• 1 lime, juiced
• 1/2 tsp salt
• 1/4 tsp pepper

Chop tomatoes and onion by hand. (A food processor will make soup!) Mince cilantro. Mix with all other ingredients in a glass bowl. Cover and refrigerate at least 20 minutes to allow flavors to meld. Makes a great dip or topping for all your favorite foods!