Pico de Gallo

• 2 medium tomatoes
• 1/2 medium onion
• 1 jalapeño
• 1/2 lime
• 1/4 cup cilantro
• 1/2 tsp garlic powder, or 1-2 cloves fresh garlic
  
• Salt and pepper to taste

Chop the tomatoes, onion, and jalapeño. (I like to dispose of the mainly liquid center part of the tomatoes). Mix with the cilantro, salt, pepper, and garlic powder. Juice the lime over the top, and then refrigerate for at least 30 minutes before serving.
Notes:

• I don't care particularly for onions, so I go light on them, feel free to use a whole onion, and mixing in some red onion as well is a nice flavor.
• I frequently double the jalepeño, or use serranos for a spicier kick.
  

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