Pico De Gallo

Some call it Salsa, others call it Pico De Gallo. Americans often confuse the two. Salsa is typically cooked, Pico is not.

Keeping it short and sweet:

This makes roughly 7 cups of Pico.

1 bunch cilantro, diced, with about 2 tbsp set aside - you won't be using all of it. I used about 1/4 of the bunch
1/2 of a  white onion, diced
6 large roma tomatoes, diced
3 tomatillos, diced
2 jalapenos - diced - remove the seeds and white inside from one of them before dicing, set aside half of the other one with the seeds
Juice of 6 limes, set aside the juice of one
Salt

combine all ingredients, except those you've set aside, in an air tight container. In a food processor, blender or "bullet," blend the lime juice, cilantro and jalapeno you set aside, pour it over the rest of the ingredients.

Mix well.

Salt to taste. I usually let it sit for a while before adding the salt. You'll find it takes more salt than you anticipate.