■5 whole Plum (roma) Tomatoes
■½ whole Large (or 1 Small) Onion
■3 whole Jalapeno Peppers
■ Lime Juice
■ Salt To Taste
Pico de Gallo: Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.