Pico de Gallo

I've always admired people who make their own salsa. But for me? Too much work - easier just to open a jar. That is, until this recipe from Dinner with the Doctor. Simple, fresh and way better than anything in the store. Use it as a dip for veggies, or as a topping for beans, rice, or just about anything.

Combine and marinate 30 minutes in the fridge:
2 large tomatoes, diced
1 cup grape tomatoes, halved
1 cup cilantro, chopped
½ cup sweet onion, chopped
½ cup green pepper, chopped
¼ cup poblano pepper, minced
4 cloves garlic, minced
2 Tbsp. lime juice
¼ tsp salt

Add just before serving:
1 avocados, diced
 

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