Eddie's Pico de Gallo

Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Literally translated from the Spanish, the name for this spicy relish means "roosters beak." Perhaps it got its name because it's the perfect finger-food sauce, and your thumb and forefinger form a beaklike shape when holding tortilla chips. Once you start into it, it's hard to stop.

I recommend using all organic non GMO ingredients.
 

Ingredients:

5   Jalapeno peppers, seeded and minced
1   Medium white onion diced
1   Teaspoon salt
1   Teaspoon granulated garlic
1   16-oz can crushed tomatoes, drained
2   Tablespoons minced cilantro

Directions:

Combine the jalapenos, onion, salt, and garlic; mix well. Mix in the tomatoes, then the cilantro. Taste, and adjust the seasoning with salt and garlic, if necessary.

Makes about 2 cups

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.