This is such a great summer recipe. I love how light and fresh it is. Which makes it great for those hot summer days when you don't feel like turning on the oven. I know this is probably supposed to be an appetizer or side dish, but I have to admit we have had just tortilla chips and Pico de gallo for our main dish on more than one occasion. That's how much we like it. It is also great on tacos or fajitas.
My husband likes it with tiny shrimps added in. Just the smell of them about makes me sick, so I usually split it into two bowls. One with shrimp for him and one without for me.
Pico De Gallo
5 plum or Roma tomatoes
1 small white or yellow onion
1-2 Jalapenos (seeded)
1/2 a bunch of cilantro
juice from 2 limes
1 can of mini shrimps (optional)
Dice the tomatoes and onion. Finely dice the jalapenos and cilantro. In a medium bowl mix the onion, tomatoes, jalapenos, cilantro and shrimps(if you choose to add them). Cut the limes in half and squeeze the juice over the mixture. Salt to taste. Stir it up. You can serve it immediately, but I think it is much better after it has been chilled in the fridge for 2-3 hours. Enjoy!