Salsa Fresca (Pico de Gallo)

This is from The Kitchn.

1/4 whole onion (about 1/2 cup) finely diced
1 garlic clove
1 lime (about 2 tbsp)
1/2 tsp salt
1-2 jalapeño peppers (about 1-2 tbsp) finely chopped
2 cups diced tomatoes
1/2 cup chopped cilantro

Finely chop the onion and garlic (or use a garlic press to press the garlic). Juice the lime, add to the onion and garlic along with salt. Chop the jalapeños (for less heat, remove the seeds and membrane) (I can never find fresh jalapeños here so I always used jarred ones which are not as spicy, at least not here). Chop tomatoes and cilantro and add to the bowl. Stir and taste. Adjust seasonings as necessary. Let rest for a few hours in fridge or on the counter. Best used day of. 

I took all the about-to-go-bad ingredients from our fridge this week and put them in a pot with a few other ingredients. Lo and behold, it turned out tasting pretty great! (This is according to Rachel, not just me, so yes you can trust that assessment.)

Ingredients:

One bunch of fresh dill, chopped fine

One bunch of fresh cilantro, chopped rough
One medium brown onion, halved, then sliced the other direction to make a bunch of c-shaped onion pieces
6-8 oz of fresh button mushrooms, sliced
1 medium tomato, smashed
Two cups of white rice
1T butter
2 t vegetable oil
1 bouillon cube, vegetable or chicken (I actually used some leftover packets of flavoring from two kinds of ramen noodles, but I think the boullion cube would approximate it pretty well)
In a separate sauce pan, melt the tablespoon of butter on medium heat
Add the dill, cilantro, and bouillon, then sautee the onions and mushrooms for three minutes.
Add the cooked rice and vegetable oil, and mix well.

Directions:

-Cook the rice

-In a separate sauce pan, melt the tablespoon of butter on medium heat
-Add the dill, cilantro, tomato, and bouillon to the butter, then sautee the onions and mushrooms in it for three minutes.
-Add the cooked rice and vegetable oil to the sauce pan, and mix well.