Pico

I actually call it salsa, but many people would argue because it is very chunky.

Every time I make it, I start singing 

"Ro-tel pico de gallllllll-o. It's something you've got to trrrrrrry-o.

Even if you're from Oh-hiiiiiiii-o."

Ok, on to the pico.

Start with:

tomatoes, 2 green onions, a handful of cilantro, 1 garlic clove, 1/2 jalapeno, and a lime

In a bowl add:

chopped green onions

chopped cilantro 

Here is where I need to say...FRESH cilantro!

chopped garlic

Cut your tomatoes in half and slice around the stem area so that you can easily pull out the middle and push the seeds out.

Coarsely chop your tomatoes and add to the mixture.

Cut and deseed your jalapeno.

VERY finely chop.

I do this last because I don't like the thought of jalapeno juices getting all over my other veggies.

I guess it doesn't really matter though since it's all going in the same thing.

Add a pinch or so of salt and 1/2 juice of lime.

Mix, cover and let sit in the fridge for a while before serving.

Serve on tacos, fajitas or on chips.