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.