Pico de Gallo

This recipe was a lot more time consuming than I had hoped, but was well worth it. This makes a TON of pico de gallo. I was able to keep refilling the bowl throughout the night and even have some leftover for quesadillas the next day. Next time, I will definitely make this a day in advance, but who doesn't like something you can make ahead of time?

Pico de Gallo

10-12 vine-ripened tomatoes
1 small vidalia or other sweet onion, diced finely
1 good sized jalapeno
1/4 cup fresh cilantro, minced
juice of 1 large lime
1 Tbsp. olive oil
1 generous pinch salt
1 dash ground black pepper

Wash tomatoes, then halve and scoop out to discard seeds and innards. Slice tomato halves into thin strips and finely dice; place in large bowl. Halve jalapeno and scoop out to discard membrane and seeds. (Leave some in if you want it really hot!) Slice into thin strips and mince, then add to bowl with tomatoes. Add remaining ingredients, salt and peppering only to taste.

Source: adapted from Good Things Catered