Pico de Gallo

Ingredients
1 cup finely chopped white onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (reduce or omit if you are sensitive to spice, or add another if you like spiciness like)
¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)
How to Make Pico De Gallo
In a medium Mix the chopped onion, jalapeño, lime juice and salt in a bowl. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and coriander to the bowl and stir. Taste and add more salt if the flavors aren't quite convincing.

For best flavor, let the mixture marinate in the refrigerator for 15 minutes or several hours. Serve as a dip or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de Gallo will keep well covered in the refrigerator for up to 4 days