Pico de Gallo

This is a perfect side for chips, on tacos and other Mexican food, meats, etc. It's a nice cool dish for a summer's day, and easy to make, even if you don't have a garden. Just go to the produce aisle.
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4-5 Roma Tomatoes
1 small jalapeño pepper
1/2 small red onion
1 lime
1/4 cup chopped cilantro
salt to taste
garlic or garlic powder to taste
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1. Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane to remove the seeds and "mushy" part.

2. Cut into small chunks.

3. Place in a small serving or mixing bowl.

4. Finely dice the onion. Add to tomato mixture.

5. Finely chop the jalapeno, removing the seeds if desired (the seeds contain the majority of the heat, so be careful). Toss with the tomatoes and onions.

6. Add the fresh-squeezed juice of 1/2 of the lime. Taste. But if you like the lime flavor, add the full amount.

7. Add your giant pinch of cilantro, less or more according to taste.

8. Combine well.

9. Add a generous sprinkling of salt and a bit of garlic powder, taste, and add more if desired.

10. Let stand in fridge awhile before serving.

You can also add fresh corn, black beans, etc to make it a bit more of a main course.