Chips and salsa are always a favorite for football parties, especially in Texas. I realize we don't actually live in Texas anymore, but we eat like we do. This recipe is a cross between pico de gallo and salsa and tastes superb on a tortilla chip. It was simple to whip up and scarfed down in minutes. I decided to serve it a little chunkier, but you could throw all of the ingredients into the food processor and puree to make a thinner salsa as well. I've done both, and both are equally good!
5-6 roma tomatoes, diced
1/2 onion, diced
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded and diced (more if you like it spicier)
2 Tbsp garlic, minced
2 Tbsp lime juice
salt and pepper, to taste
1. Mix everything in a bowl. Seriously, that's about it. I would suggest making it the night before or early the morning of your party to let it sit. The longer it sits, the longer the flavors permeate. Store in the refrigerator until ready to serve!
Serve with chips and enjoy!