Pico De Gallo - Mexican Salsa

Dragging this out of the archives because it is perfect to serve with your Southwestern Brunch Sandwich.

I got the inspiration for this from a recipe on allrecipes.com, however I have changed it to my liking. First of all their recipe was for 4 servings. I'm not going to get up in the middle of dinner to make another batch, so make enough to start with. It saves beautifully.

I know it sounds like a lot of dicing and chopping here but not really, and I have one of those Vidalia Onion Choppers that works wonderful for this.

This is normally served with Mexican food, but this is heavenly on top of a big bowl of soup beans or bean soup.

Pico De Gallo - Mexican Salsa
8 servings or so
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2 medium tomatoes, diced
1 1/2 cups of onion, finely chopped, white or red
1 to 2 fresh jalapeno peppers, seeded or not, and chopped (more if you like the heat)
Juice from 1 lime
1/4 cup fresh cilantro, finely chopped (I usually use more)
3 green onion, finely chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

In a large mixing bowl, combine tomato, onion, jalapeno pepper (to taste) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for at least 30 minutes.

Cook"s Note: A cup of fresh corn cut from the cob does this no harm either.