Pico de Gallo

Ingredients:
3 cups tomatoes, chopped
1 cup onion, diced
1 small jalapeno pepper, seeded and finely chopped
1 medium Anaheim pepper, seeded and finely chopped
3 cloves garlic
½ cup cilantro, chopped
1 tsp salt, or to taste
3 tsp chili powder, or to taste
1 tsp ground cumin, or to taste
1 tsp of lime juice, or to taste (optional)

Instructions:
Combine all ingredients together, cover, and chill.  Ready to eat in about 2 hours but the longer it sits the better it gets!

Yields about 1 cup per serving

Special Information:
I enjoy using roma or plum tomatoes but have also used cherry, grape, and beefsteak varieties.  When available, I like to use sweet vidalia onions or use a combination of white and red onion.  If you're looking for a hotter flavor, don't seed the jalapeno peppers or use more than one.  Anaheim peppers are milder than some, so that's what I like to use but feel free to experiment with your favorite pepper.  I also like the flavor of fresh cilantro so I use almost a full cup.  Again, experiment!

Remember... just because this recipe is 0 POINTS per serving DOES NOT mean that it is calorie free.  If you eat more than a serving you MUST begin counting the POINTS.  For instance, if you divide this recipe into 3 servings rather than 4, the POINTS value per serving INCREASES to 1.