Sometimes for a Sunday snack I have to have something filling, fast and comforting. That's where tomatoes, onions, peppers, limes, salt and cilantro come in.
Pico De Gallo
Yellow or red onions
Chop up your onions very finely. Next, chop up an equal amount of tomatoes (I learned this trick from the Pioneer Woman). Next Chop up a bunch of cilantro to equal 1/2 the amount of onions or tomatoes.
Now combine these three ingredients into a large bowl. Top mixture with 1-2 chopped Jalapenos, depends on how HOT and SPICY you like your Pico. Squeeze on 1//2 to one whole lime. Sprinkle with salt, I like to use sea of kosher salt as the granules are bigger.
This mixture will only keep for one day, after that you will end up with a juicy liquid mess not worthy of a chip.
Pico de Gallo can be mixed with roughly chopped avocados for an avocado dip. Serve it over chicken, on tacos or just eaten straight from the bowl with chips like I like to do.