Pico de Gallo

1/2 cup diced onions
1 to 2 Tbs. cilantro, chopped
1 to 3 jalapeņos, stemmed, seeded, and chopped
2 cups (2 to 3 medium-sized) tomatoes, peeled and diced
1/2 tsp. salt
squeeze fresh lime juice

Prep. time: 15 minutes
Yield: 3 cups

Combine the onions, cilantro, and jalapeņos in a glass bowl.

Add the tomatoes and mix together thoroughly. Add salt and fresh lime juice to taste.

Keeps well in the refrigerator for 1 to 2 days.

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