Pico de gallo

For Spring Break this year, Jeff, Noah and I went with the Campbell family to Cancun.  I ate pico de gallo more than once every day, so when back home, I found myself craving it.

There are many different variations we make  but the base recipe is simple:

• Chopped tomatoes
• Chopped onions (green, white, red- any type of onions)
• Minced garlic
• Cilantro
• Lime or lemon juice
• salt to taste

For those of us that prefer it spicy, we add sweet and hot peppers, and a little cumin & chili powder.

The boys will often have a meal of vegan bean tostadas and dip them in pico with some sliced avocado.

And it gets really festive when

we use these cute plates Jeff got for me!  (they are plastic-- he got them at Sams and they are our favorites now because all of our ceramic dishes were chipping and these look great but don't chip).