Pico de gallo

I've been making pico de gallo pretty regularly. Every week I buy cilantro and "piments" and we almost always have tomato and onion on hand. I've learned to add lots of lime juice, to cut into itsy-bitsy pieces and it's become an appreciated staple. It seems to hold up about 5 days in the fridge and we throw it on a bunch of stuff. Yum.