Pico de Gallo

1 cup white onion, finely chopped
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped, add more peppers if greater heat is desired
¼ cup lime juice
¾ tsp. sea salt, or to taste
1-½ pounds ripe red tomatoes), chopped
½ cup fresh cilantro, finely chopped

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt.
Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to combine; taste, and add more salt if the flavors don’t quite sing.
For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.
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 keeps well in the refrigerator, covered, for up to 4 days.