One of my favorite things about having a garden is the ability to have fresh Pico De Gallo. Of course, I have to wait until late August for the tomatoes to fully ripen, but by the time they are ready, I'm still harvesting plenty of jalapeno peppers and the last of the cilantro.
I make Pico De Gallo at least once a week. For most of the year, I use store-bought tomatoes or even canned petite diced tomatoes, whole jalapenos I've frozen, dried cilantro and store-bought onions. It's good, but the fresh Pico de Gallo is worlds better! We could easily make a meal of it, and often have when the "Pickles" are elsewhere and it's just Mr. LH and I for the evening.
Pico De Gallo
2 cups of fresh diced tomatoes (or one can petite diced tomatoes, NOT drained)
1 medium onion, diced
1 medium jalapeno pepper, seeded and minced
1 TBS finely chopped fresh cilantro (or 1 tsp dried cilantro)
2 tsp lime or lemon juice
1/4 tsp ground black pepper
(or you could substitute 1 to 1 1/2 tsp total lemon pepper seasoning for the lemon juice AND the ground black pepper)
1/4 tsp salt
1/4 tsp garlic powder
Combine all ingredients in a bowl. Cover and refrigerate for 30 minutes to an hour to let the flavors meld together. Serve with tortilla chips.