This Pico de Gallo Salsa is so easy that it barely warrants a recipe, but so many people ask me how I made it that I thought I should give the directions here. My version is simple–just tomatoes, onions, cilantro, jalapeños, salt and pepper and sometimes garlic. I make big batches and keep it on hand for snacking, adding to a simple bean quesadilla, topping a baked potato–white or sweet, and so many other dishes. Having this salsa on hand is a great time saver. It is is such a convenience to simply add the salsa during cooking to dishes that call for chopped onions and tomatoes — soups, stews, chili, etc. Think beyond mexican dishes and add this to middle eastern and Indian dishes too!