Pico de Gallo

Pico de Gallo is Spanish for "rooster's beak," and the name seems to indicate that it was once a finger-food. The story is that picking up pieces of finely chopped vegetables with the thumb and forefinger was thought to resemble a rooster's pecking beak.

4 medium tomatoes, diced
1 1/2 cups diced canned tomatoes
1/2 cup diced red onion
3 tablespoons chopped scallions
1/2 cup diced yellow bell pepper
1 tablespoon seeded and diced jalapeno pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder

Place all ingredients in a food processor and mix briefly - vegetables should remain chunky.

Pour in a bowl with a cover and refrigerate. May be stored up to a week.