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Pico de Gallo

(the best ever – trust us you’ll totally forget you ever had a 404 error!)

4 medium ripe tomatoes, seeded and chopped (any kind will do, you just need 2 cups)
1/4 cup cilantro, chopped (Hate cilantro? Substitute Flat Leaf/Italian Parsley!)
1/4 cup finely chopped onion (Red, white, yellow, green – it’s all good!)
1 jalapeno, stems and seeds removed, finely diced
Juice of 1 lime (Do not put it into a coconut and do not drink them both together.)
Salt to taste

Throw everything in a bowl and stir it up! Enjoy a margarita while you let the salsa sit 20 to 30 minutes at room temperature before serving…so the flavors can meld.
It’s unlikely you’ll have leftovers, but you can store covered pico de gallo in the refrigerator up to 2 days. As the salsa sits, it will become juicy. Pro tip: strain the juice off to use in homemade salad dressing.