Laurine sent in this great home-modified Pico de Gallo recipe. Looks great for a hot day. Thanks, Laurine.
1 cup tomatoes, 1/4 inch diced
1/2 cup red or white or yellow onion, 1/4 inch diced
1/8 cup cilantro, leaves only, roughly chopped
Jalapeño pepper, finely minced, to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon granulated garlic
½ teaspoon or so lime juice
After washing vegetables, dice/chop/mince and place in steel or glass bowl.
Add seasonings, oil and vinegar and gently mix. Do not over mix as this will bruise the tomatoes.
Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36-48+ hours.
You can add a little more or a little less of any ingredient to suit your taste. I leave out the Jalapeño.