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Pico de Gallo Salsa Dip
2C diced up tomatoes of choice (I used grape, but you can use Roma)
1 small red onion chopped fine
1C chopped up flat leaf parsley or cilantro (if you have it onhand)
1/2 – 1 tea minced garlic
1/4 tea cayenne pepper (this & hot sauce are substitute for finely diced jalapeno pepper)
1/4 tea hot sauce (I use the Chinese hot pepper mix I use in my Asian dishes)
Freshly squeezed juice from one lime (more if you like it stronger)
S&P to taste

Mix well together in a large bowl and refrigerate in a mason jar for at least 24 hours so all of the flavours marry. (Though, at this point it will be rather tasty so you could serve it immediately if time isn’t on your side.)