Salsa

There's really no reason to buy expensive tubs of salsa from the store when you can so easily make it yourself, fresh and wonderful, and spiced just the way you like it. Also known as pico de gallo ("rooster's beak" - hmmm), or salsa fresca, this is something I like to keep on hand most of the time. It's great as a dip, sure, but I also like it on salads, nachos, pizzas, and even as a zippy bruschetta topping.

Salsa

3 large roma tomatoes, chopped small - about 2 cups
1/2 red onion, diced
1/4 cup cilantro, chopped
1 fresh jalapeño, diced
juice of 1 lime
salt
red pepper flakes
cumin
garlic powder

Stir everything together in a bowl, adding the seasonings to taste. Leave it as-is, or blend half and stir it back in with the unblended portion, which is what I did here. Open a fresh bag of organic tortilla chips, shake up a margarita, and meet me on the patio!