Pico de Gallo

There are so many variations to making some pico de gallo, I'm using mine for toppings for chicken patties, avocado bowls, buddha bowls, on top of toast slices, or just as a chip dip.

INGREDIENTS:

3 Roma Tomatoes
1/2 red onion
Jalapeno
Cilantro
1/2 fresh squeezed Lime juice
salt/pepper

DIRECTIONS:
First, chop the tomatoes into little squares, I then use a strainer to rinse the chopped tomato to get rid of the seeds and  the excess juices by patting the tomato down with a paper towel before mixing it with any ingredients. This will keep the pico de Gallo from becoming too liquidy.
Next, chop the onion, the onion should be roughly an even 1:1 split with the amount of tomato added in.
Picked up the jalapeno pepper from the farmers market and chopped up about a quarter of this bad boy. It was very mild in spice level and generally I like a spicy kick to my pico de gallo but this will do for today's recipe.
Chop a handful of cilantro, cilantro is packed full of nutrients, and has so many benefits. I try to incorporate cilantro into every meal I am eating to make sure I am getting a generous amount of greens daily, as well as ensuring that the excess cilantro is always used up.

Mix everything up with a spoon until everything is nicely distributed, squeeze a half of a lime into the chopped mixture and add salt and pepper. Voila! Fresh pico de gallo for colorful and nutri-full addition to any meal!