Pico de Gallo Salsa

When our fresh jalapenos and tomatoes are coming out of the garden, I love to make this salsa.  It's a little spicy, so prepare yourself!

Pico de Gallo

2 jalapenos, finely diced, seeds and membranes removed
1/2 purple/red onion, finely diced
juice of 2 limes
3 or 4 small tomatoes, finely diced, seeds and juice removed
2 Tablespoons fresh or dried cilantro
salt
drizzle of honey (maybe 1/2 teaspoon, optional)

Place jalapenos and onions in bowl with lime juice.  Allow to bloom while dicing the tomatoes. 

Add tomatoes, salt, honey and cilantro to bowl and stir to combine everything.  Chill in the fridge for at least 4 hours and then serve with your Tex Mex meal.

YUM!