Pico de Gallo

1 cup finely chopped white onion

1-2 medium jalapeños (ribs and seeds removed)

¼ cup fresh lime juice

¾ teaspoon salt (or to taste)

700g (1.5 lbs) ripe red tomatoes, chopped

½ cup finely chopped fresh cilantro 

1. In a medium serving bowl, combine the chopped onion, jalapeño, tomatoes, cilantro, lime juice and salt.

2. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.