Pico de Gallo Salsa (gluten-free)

Fresh Salsa (Pico de Gallo)

This is better if made at least an hour in advance, and best if made the night before and stored in the refrigerator. That gives the lime juice and salt time to draw the juices from the tomatoes and onions and really temper the flavors.

6-8 fresh roma tomatoes
2 medium red or yellow onions
3 limes
1 bunch fresh cilantro
2 jalapeno peppers (optional - more if desired)
1 tablespoon coarse (sea) salt

1. Cut tomatoes in half and scoop out (fingers or a spoon) the seed pulp (or as I call it: the nasty slimy bits)
2. Chop tomatoes into medium chunks (approx 1/4-1/2 inch)
3. Slice jalapenos lengthwise and carefully remove core and seeds. Rinse to remove all seeds.
4. chop jalapenos very finely
5. Peel onion and chop into medium chunks
6. remove cilantro stems and chop/shred leaves (approx 1 cup)
7. Juice the limes; you want about 3-4 tablespoons of juice

Mix all the ingredients well together.

Cover bowl tightly with wrap or lid and let sit in refrigerator at least an hour, preferably overnight.
Serve with a variety of corn chips.

This keeps for a couple days in the fridge, but not much longer. On the second day, it's better as an ingredient in something else.  Add fresh avocado for guacamole, cook it into scrambled eggs, or dump it over some chicken breasts and bake for an hour or so for a simple and tasty dinner.