Pico de Gallo is amazing and easy. It is pictured above between the guac and the pita chips. Its not the most direct picture. It is best to make it the night before to let the flavours mingle over night. Leaving the onion in the acidic lime juice will dull it's sharpness. What You Need:
1 1/2 cups chopped tomatoes
1/2 a sweet onion, chopped
1 jalapeno, diced really small. If you don't like it hot, remove the seeds.
4 tbsp lime juice (or 2 limes worth of juice)
2 tbsp cilantro, minced
salt and pepper to taste
What To Do:
Mix everything in a bowl or container. Leave in the fridge covered overnight. Serve cold the next day.