Salsa -- aka Pico de Gallo

After you try this easy and fresh pico de gallo, you'll never serve store-bought salsa again.

Pico de Gallo
2 large tomatoes
1 jalapeno
1/2 small onion
1/4 cup cilantro
juice from 1/2 lime
salt to taste

Whenever I make salsa or guacamole, I usually take a little help from my food processor instead of chopping everything by hand. Make sure you take the seeds out of the jalapenos or else your salsa might be a little spicy.

In the bowl of your food processor, put the onion, jalapeno and cilantro.

Pulse a few times until the onions and jalapeno are chopped small enough to your liking.

Dice the tomatoes--I recently discovered the secret to dicing tomatoes. Start by slicing the tomato, bottom to top, rather than side to side.

Take the middle pieces (leave out the top and bottom piece) and cut lengthwise and crosswise, into a dice. The size of your dice should depend on how chunky you want your salsa to be. Dice the bottom and top cutting around the stem. Mix in the chopped onions, jalapeno and cilanto, add a little lime juice and salt, and enjoy!