Pico de gallo is made with fresh tomatoes, red onion, jalapeno, and cilantro. It’s a terrific party starter with tortilla chips or as a taco topping. Huge success in my home! Chill for up to 3 hours before serving for a more strong flavor. Pico de gallo cooked with fresh, seasonal ingredients is a hit with everyone. With this top-rated recipe, you can prepare restaurant-quality pico de gallo in the comfort of your own home.

six tomatoes, 3 jalapenos (caution: spicy), 1 large white onion, a half a medium red onion, 1 cup cilantro (I’m a cilantro fiend, so use less if you’re not), 5 garlic cloves, 3 limes juice (I even used some of the pulp), 1 tablespoon cumin, 1 teaspoon sea salt (More can always be added, but not subtracted!), 1 teaspoon chili powder.

1 cup grilled/pan-fried corn (2-3 ears). If you’re pan-frying it, try 3 tbsp pineapple juice and 2 tbsp EVOO. Because you’re using pans now, I’d add the garlic, salt, 1/2 the cilantro, cumin, and chili powder immediately. Sweeten it up with diced fruit of your choosing, such as pineapple, mango, or peach. If desired, season with lemon or black pepper.