Fresh Tomato Salsa

or for the purists, pico de gallo

We eat this as fast as I can make it. Aside from chips, it makes a great topping for chili, salads, and eggs. Or just eat it by the spoonful.

The ingredients are imprecise in quantity, leaving much to your taste buds. Go ahead and alter any quantity to your liking. OK to leave the cilantro out for those without the cilantro-lover gene.

Ingredients

8-10 plum tomatoes, just ripe (and still a bit firm) - diced, 1/4-inch, then strain off excessive juice
1 small red onion, finely diced
the juice of 1 or 2 limes
1/4 cup of minced cilantro
1 TBSP olive oil (optional)
1 or 2 cloves garlic, minced (or 1/2 tsp garlic salt)
Salt and pepper to taste

Put everything in a bowl and stir gently until well-blended. Taste. Adjust seasonings. Enjoy!

Tip

Dicing tomatoes cleanly requires a good knife. My go-to knife for nearly all my dicing and chopping is a 5" santoku knife. I keep it sharp, and it never fails me.