Houstonist Cooks: Pico De Gallo

Summer is officially tomato season. While you can get less fragrant, anemic-looking specimens in the grocery store year 'round, summer is the best time for those dishes that showcase the love apple. When we think summer, we picture evenings on the patio with a margarita and plenty of chips and pico de gallo. Our favorite pico recipe is quick and easy. We put it on just about everything, from eggs to salads to sandwiches. Take it to your next picnic with plenty of tortilla chips and watch it disappear.

Pico De Gallo

5-6 Roma (pear) tomatoes
1/2 red onion
3-4 jalapeno peppers, depending on how hot you like it
1/4 cup packed cilantro
1 lime
1 small clove garlic (optional)
salt to taste

Cut the tops off the tomatoes and dig the seeds out with your finger. Chop into small pieces and place in a bowl. Chop the onion, jalapeno and cilantro and add to the tomato. Squeeze the juice of one lime into the bowl. If using the garlic, mince finely or press in a garlic press and add to the bowl. Be careful, raw garlic is powerful stuff and we don't want you to lose any friends. Add salt to taste and mix until combined. Store in the refrigerator for up to 5 days.

Photo credit eseering