Not all of us are following Tom Brady’s lead and ditching nightshades. Just in time for the Super Bowl, Columbus Hospitality Group chef/owner Jamie Mammano gives us some salsa lessons with this traditional pico de gallo recipe—and if you can take the heat, the Mistral maestro suggests adding diced jalapeños for an extra kick—to go along with his Needham-based Mi Niña’s authentic white corn tortilla chips.

INGREDIENTS:
· 6 tomatoes
· ¹/₂ medium-sized onion
· Handful of cilantro
· 1 lime
· Salt to taste

PREPARATION:
Finely chop tomatoes, onion and cilantro. Add to bowl and mix. Squeeze the juice of one lime into the bowl. Refrigerate and salt immediately before serving. Enjoy!