We love chips and salsa. And we aren’t too terribly picky. But when I tried this Pioneer Woman recipe for Pico de Gallo a few years ago it changed the chip game. In the summer it is a perfect way to use tomatoes from your garden or the produce stand. It’s easy and tastes so fresh…well because it is. It’s also quick and easy…so it’s perfect!

Ingredients:

5 Roma tomatoes (I use regular tomatoes from the garden or grocery store too…not always Roma)

1/2 large onion chopped (or one small onion)

3 whole jalapeno peppers

Cilantro

Lime Juice

Salt to taste

Directions

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in for a hotter pico). Adjust amount of jalapeno to your preferred hotness. Chop up a nice sized bunch of fresh cilantro (throw away the long stems). Place all in a bowl and give it a good stir. Give it a nice squeeze of lime juice and salt to your taste. Stir again.

I try to follow the rule of everything in equal measure. So I do the same amount of tomatoes, onions and cilantro and then use one jalapeno. (It gives it some heat but not too much).

Guacamole…If you love guacamole and want an easy recipe…

Mash up three avocados in the bottom of a bowl. Add a little salt. Stir in a heaping spoonful of the pico de gallo and stir. Finish with the juice of half a lime. Voila!