You can serve this “dip” with chips, or as a side when serving tacos. Our kids, who normally don’t eat fresh tomatoes, scarf this stuff up big time.
Homemade Pico de Gallo
4 medium sized fresh tomatoes, diced small
1/2 red/purple onion, chopped fine
1/2 bunch fresh cilantro, chopped fine
salt and pepper to taste
1 t. extra virgin olive oil
Mix all ingredients in a medium-sized bowl, cover, and refrigerate 1 hour before serving. Total cost: about $2.80. Just 80 cents if you use your home-grown garden tomatoes.