Pico De Gallo

Pico De Mayo. That's what my Spanish-inhibited better half called this. I think he's confusing his holidays with his food, but at least he's in the right genre. I watched an acquaintance make this at a luncheon last summer. She didn't have a recipe, just fresh ingredients from her garden and a lime juicer. Here's my attempt at recreating her magic.

Pico De Gallo

10-15 roma tomatoes
1 large white onion (must be white. Yellow onions are too pungent to eat raw)
1/2 bunch of cillantro
2-3 limes
Salt and pepper to taste

Directions
Prepare romas by washing them, slicing them down the middle and squeezing the seeds out under running water. Once cleaned, cut the ends off and dice. Place in bowl. Next dice your white onion and add to the bowl. Wash your cilantro and cut the stems off before chopping finely and adding to the romas and onions. Slice your limes length wise and squeeze over the other ingredients. Discard lime when finished. Salt and Pepper. (I use sea salt for this, and liberally. It's hard to over salt a raw tomato in my opinion. I probably use two or three teaspoons by the time I'm done.) Refrigerate.

This should be eaten within a few days. The salt draws the juices out of the tomatoes and it can get soggy and limp after a while.

Simple and easy, right? I like to eat it with tortilla chips or use it as a topping for tilapia or burritos. It makes for a fresh summer snack or even a light lunch.