Pico de Gallo
cut into 1/4- to 1/2-inch dice
large white onion
finely diced (about 3/4 cup)
1 to 2
finely diced (seeds and membranes removed for a milder salsa)
finely chopped fresh cilantro leaves
fresh lime juice
In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.