I was given some heirloom tomatoes (Thank you, Erica!), I new they would make a perfect pico de gallo.
5 heirloom tomato (medium sized)
3 jalapeño peppers (use more if you like it hot)
1/2 of a yellow onion
Handful of cilantro
1 tablespoon sea salt
1 tablespoon cumin powder
Juice from 1 lime
Chop the first four ingredients place in bowl. Stir in last 3 ingredients. Chill for at least 2 hours.
Serve with chips! I also ate it on eggs an in a burrito.