Pico de gallo

I originally found this recipe here, and the only change we make is it to add avocado to it (an idea we got from a friend who makes amazing authentic Mexican food). We eat this with tortilla chips (our favorite is the Juanitas brand), and also as a garnish for enchiladas.

Ingredients

1/2 cup Cilantro, rinsed, drained, lower part of the stems removed, and roughly chopped
1 Jalapeno, seeded and finely chopped
1 lb ripe tomatoes (about 3 cups), diced small
1/2 cup white onion, finely chopped
1 avocado, diced small
2-3 TB lime juice, or to taste
2 TB olive oil
1 tsp salt

Directions

Place all the ingredients in a bowl and toss until combined. Taste test with a chip and add more salt or lime juice if needed to your liking.