Makes about 2-1/2 cups

4	medium tomatoes
1	small onion, finely chopped
2	to 3 jalapeño peppers or serrano peppers,* seeded and minced
1/4	cup chopped fresh cilantro
1	small clove garlic, minced
2	tablespoons lime juice
	Salt and black pepper

*Jalapeño and serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Cut tomatoes in half; remove seeds. Coarsely chop tomatoes. Combine tomatoes, onion, jalapeño peppers, cilantro, garlic and lime juice in medium bowl. Add salt and black pepper to taste. Cover and refrigerate 1 hour or up to 3 days for flavors to blend.

Free

Check out more recipes for Mexican

Classic Salsa