HR LADY'S FAMOUS PICO DE GALLO

4 Large Tomatoes or 10 Plum Tomatoes diced
1 Lg. Red Onion Diced
4-6 Jalapeños Diced Fine (remove the sees if you're a gallina*; and if you want it really, really spicy, look for the jalapeños with the most scarring -those are the hottest ones and the only ones we'll use.)
1/2 Bunch Cilanto Chopped Finely (use mainly just the leaves -a little bit of the stem doesn't hurt anything, though)
1 TBSP Lime Juice
1 tsp Salt

Toss all ingredients together in a 1 quart bowl with a lid. Chill 'til ready to use.

It's pretty good with tacos, fajitas, tostadas - even on top of burgers or served with fresh grilled fish or chicken or mixed into an omelette. It'll keep fresh in the fridge for three to five days. It's best when prepared just before use.

* Gallina (guy-een-ah) -translation: Chicken