Homemade Organic Pico De Gallo

Well. My oven/stove is still broken. As of Tuesday, it'll have been three weeks without a cooking appliance. this has greatly reduced my inspiration in the kitchen. A friend of mine challenged me while I was whining about not having my beloved appliance to be even more creative in the kitchen to eat clean without a cooking unit.

So I rose to the challenge! I decided to feast on sandwich goodies which lead me straight to the avocados in the grocery store....which were next to the beautiful tomatoes. I thought to myself, "Pico!!!!!" You need to make pico de gallo!!

I got this recipe about 5 years ago from a good friend while I was in graduate school; I don't know where she got it from. Of course, I use all organic ingredients. Here it is:

5 or 6 roma tomatoes (you can use any kind, but this is normally what I grab)
1 green bell pepper (get the ones with four points on the bottom instead of three for this recipe)
1 medium red onion
1 garlic clove
1 bunch FRESH cilantro
1 jalapeno 
1 lemon or lime

Dice small the tomatoes, pepper (de-seed it), onion, jalapeno (for not-so-spicy pico, remove the seeds and membranes) and garlic and put in a good sized bowl. Juice the lemon and/or lime into the bowl. Mix. Add at least 1 tsp. salt and a good amount of pepper. Taste. Add more if needed. Chop the cilantro (stems, too) and add to the bowl. Taste again and season with salt and pepper until it tastes how you like it. Chill covered in the refrigerator for at least 4 hours to let the flavors blend. Serve with chips, hamburger patties, pasta, rice, and anything else that needs a little spunk!

(NOTE: This doesn't freeze that well. The texture changes so you want to eat it up in a few days. Also, if you can't buy fresh tomatoes, feel free to substitute drained canned ones. The texture of the pico will be different, but the flavor will still taste great! Only use fresh cilantro!!!!!)

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