Pico de Gallo

8 medium tomatoes
1 large sweet white onion
24 roasted garlic cloves, about 1/3 cup, I buy in a jar
1 bunch green onions
1 bunch of cilantro
2 large jalapenos

Chop the tomatoes, onion, green onions (dark and light green parts), cilantro (not the stems) and jalapenos.
I always keep all the jalapeno seeds in but if you are worried it will be too hot eliminate some or all of the seeds, likewise, want more heat add more jalapeno.
Ahhh, and don't forget the garlic. I LOVE garlic so I put almost the entire jar in (which if my calculation is correct, would be approximately 24 roasted garlic gloves!) Feel free to use less...or much less!
Put everything in a large bowl and combine. Let it sit for an hour on the counter so the flavors mingle. Before serving, add salt and pepper (to taste) and fresh squeezed lime juice.

Now, for what I really love!
Once I have my pico made I put it in 2 containers and to half of the pico I add...
30 ounces (2 cans) of black beans
15 ounces (1 can) of corn
This is the best...loaded with black beans!

And then....
I take 2 avocados and smash them up in a bowl with a fork and add about 1 cup of Pico for the most delicious guacamole ever!

Now you have 3 fabulous salsas/dips so you better make some
homemade flour tortillas and tacos!