Pico de Gallo No. 287

8 Roma (Plum) tomatoes, seeded & diced
1/2 cup onion, chopped
1/4 cup fresh cilantro, diced
1 garlic clove
1 teaspoon olive oil
1-2 Serrano Chilies*, seeded & diced
1 lime, juiced
Salt & Black Pepper

*The Serrano Chile is notably hotter than a Jalapeno.  For a mild Pico, use a Jalapeno pepper instead.   
**You can also add fresh diced avocado.  Add the avocado last and cover with lime juice to prevent browning. 

Combine all of the ingredients listed above in a large mixing bowl.  Refrigerate for at least 30 minutes prior to serving...

                                                                              or devouring!

"Well, I don't mind if I do!"

                                                                                    

Post Script:  Curious as to why it's No. 287? 

  Two weeks after moving into our new home, I was 

 in the mood for a little celebratory fiesta.  I headed to

  the grocery store to pick up the ingredients for this recipe 

{thanks Holly for sharing this insanely scrumptious snack}

  and on my return (giddy with excitement) I ran a stop sign

 one block from our house.

 

When you run stop signs...



                                                                         you get tickets.

Making this Pico the most expensive damn Pico on the planet.  I'm over it now (a month+ later) but I'm not gonna lie...$287 bucks hurts the purse strings.