Serves 5

You will need all fresh ingredients, which is why the Yanez family recommends keeping the pico de gallo in the refrigerator for only about two days.

5 almost-ripe tomatoes (if too ripe, they will become a watery mess!), diced
½ yellow onion, diced
½ bunch cilantro, finely chopped
Juice of 3 limes
½ teaspoon oregano
1 teaspoon salt

Combine tomatoes, onion, and cilantro in large bowl. Pour in lime juice. Put oregano in palm of your hand and rub hands together to break apart — this creates smaller flakes that blend more easily. Add salt. Mix well. Now it’s ready to eat as a dip with chips.