Pico de Gallo

Wash and core the tomatoes, then cut into small even dice, removing excess liquid if they release a lot of water.

Peel and finely dice the onion, then mince the jalapeño, removing seeds and white membranes if you prefer less heat.

Wash the herb, pick the leaves, and chop finely. Mince the garlic if using.

In a mixing bowl, combine the tomatoes, onion, jalapeño, and herb.

Squeeze in the lime juice, add garlic and salt and pepper, and stir gently until evenly mixed.

Taste and adjust seasoning with more lime, salt, or pepper as needed. Serve immediately with tortilla chips or as a fresh topping.