Pico De Gallo- Proceed with Caution Blog

5 plum tomatoes, diced
1 12-oz can of pickled jalapenos, diced (seed them if you don't want it too spicy)
1 to 1.5 cups fresh cilantro, chopped
1/2 of a large red onion, diced fine
1 to 2 avocados
juice of 4 limes
Combine all ingredients except avocado and lime juice in a large bowl and refrigerate at least one hour. Dice avocado(s) and add to the bowl, along with the lime juice. Toss together and let sit for 15 minutes. Serve with tortilla chips.