Fresh Pico de Gallo

4 Roma or Plum tomatoes

1/2 of a Red Bell Pepper, approx. 1/4 cup finely diced

1 Red Chili Pepper, seeded and finely diced

1/2 c. Red Onion, diced

1/4 c. chopped fresh Cilantro

Juice of a lime wedge. (optional)

Mix all the Pico ingredients together in a bowl.  Serve on burritos or fajitas, or with chips and guacamole.

Leftovers can be kept covered in the fridge for  about a week.

For spicier Pico, try using hotter varieties of pepper, or chop up some of the seeds with the pepper.