Pico de Gallo
just makes any day festive.

1 small yellow onion, diced
1 can (14 oz. or so) diced tomatoes, drained well
1 bunch of cilantro, chopped
2-3 (or more, to taste) jalepeno peppers, diced
juice of 1 lime
kosher salt, to taste

Some notes: Please be careful with peppers. (I handle mine with plastic over my hands.) The amount of salt that you use in this will really be determined by how you are planning on eating the pico de gallo. For example, if you’re going to eat it with salty tortilla chips you would need less salt than if you were planning on using it as an accompaniment for quesadillas.

And, now I’ve gone and made myself hungry.
There shall be mexican food in my immediate future. This I know.

Happy Thursday, everybody.