Pico de Gallo

makes about 3 cups

5 medium tomatoes, seeded and chopped

1 small red onion, chopped fine

1 jalapeño, deribbed and deseeded

1/2 cup cilantro, roughly chopped

1 tablespoon fresh lime juice

pinch sea salt

1. Place the chopped red onion in a bowl of cold water and let soak for at least five minutes. Doing so will help remove the "bite" from the onion flavor.

2. In a serving bowl, combine the chopped tomatoes, red onion, jalapeño, and cilantro. Add the lime juice and salt and toss to combine. Season with additional salt if necessary.

3. The pico de gallo can be kept in the fridge in an airtight container for up to three days.