Pico de Gallo

4 Tomatoes
1 White Onion
1 Jalapeño
1 Lime
1 Bunch of Cilantro
Salt & Pepper

- Chop the onion using the Vidalia chopper and put it in a bowl.
- Take half a lime and pour its juices over the chopped onion.
- Cut the tomatoes in quarts and chop them using the chopper. You might want to throw some of the juice it before adding to the onions
- Add chopped tomatoes to the mix with the onions.
- Peel the jalapeño and remove the seeds.
- Cut the jalapeño pieces as small as you can.
- Add chopped jalapeño to the mix of onions and tomatoes.
- Take the cilantro and cut the bottom of the stems out.
- Rough chop the rest of the cilantro.
- Add the cilantro to the mix.
- Using a spoon, mix the pico de gallo so the ingredients get thoroughly mixed.
- Pour in the rest of the lime juice and mix again.
- Add salt and black pepper and mix again.
- Put on Tupperware and refrigerate for half hour.
- Serve on nice bowl and enjoy with tortilla chips.