Great mild dip for tortilla chips. Mexican food David Horton Enough for one bag of torilla chips. 1 lb. Plum (roma) tomatoes, diced 1 Small onion, diced 1 large handful cilantro, chopped with stems removed Juice from 1 lime Salt to taste Combine all ingredients in a bowl. Cover and refrigerate for at least one hour to give the flavors time to mingle. Serve with tortilla chips for a tongue-tingling appetizer. Pico de gallo may also be used as a topping for tacos or quesadillas. Adding some minced jalapeno pepper will give the recipe a little kick.