pico de gallo Name: Jennifer Miller Base: Falls Church Recipe: 1 lb ripe tomatoes, seeded and chopped 1⁄2 medium red onions (1/2 cup) or 1/2 medium white onion, chopped (1/2 cup) 1⁄4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 garlic clove, minced 1 serrano chili, minced (1 tablespoon) salt DIRECTIONS Combine all the ingredients in a medium bowl and toss to blend well. Season with salt to taste. Let stand at room temperature for at least 30 minutes to allow the flavors to develop. Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor. The food processor turns everything into a uniform pink mass. Make ahead: This salsa can be made up to 1 hour ahead.