It's pico de gallo season in the Northern US. Well, at least we have locally grown tomatoes, jalapenos, cilantro and onions available. I don't know where they bring the limes from, but those are quite amazing this time of the year as well.
0.5 yellow onion
2-3 riple plum tomatoes
1 juicy lime
15-20 stalks of cilantro
Wash the veggies, peel the onion, and dice the peppers, onion and tomatoes into small cubes. About 1/8 inch in size.
Collect the cilantro leaves off the stalks and mince. Mix veggies with cilantro.
Salt to taste and mix with the juice of one lime.
Serve as is with tortilla chips or your favorite Mexican dish, alternatively mix with a mashed avocado to make guacamole.
Splenda is safe. Guess who funded the study.
8 hours ago