Pico de Gallo

I have a love affair with the Mad Mexican brand pico de gallo.  The flavours are so fresh and work well alongside an array of dishes or even simply on its own with some chips.  Found mostly in gourmet food stores makes it difficult to come by sometimes.  And when I have a hankering for this I want it right away.  So I set out to create my own version to make at home anytime I'm in the mood. After many trial and errors, I finally created one I think is pretty darn close, if not even better, than the original.  When tomatoes are in season this should be a staple when company drops by on a sunny afternoon to relax outside with a drink in one hand and some chips and pico to snack on.  Surprisingly this stays quite fresh in the fridge for up to a week if by some miracle you have leftovers.  The flavours only get better by each passing day.

For the Pico

2 Roma tomatoes, seeded and diced

1/2 medium red onion, minced

1 jalapeno, seeded and minced

1 lime, zest and juice

1 clove garlic minced

1/4 tsp Kosher salt

Mix all ingredients in a bowl and adjust seasoning to test.  Serve with chips, top a baked potato, alongside quesadillas, actually anything goes!