Jul 152006
2 cups diced very ripe tomato
1 cup diced Spanish (purple) onion
6 – 10 jalapenos, finely chopped
3 cloves garlic, finely chopped
2 tbsp chopped fresh cilantro
2 tbsp salt
Dice 2 large, very-ripe tomatoes and 1 large Spanish onion into 1/4″ cubes.
Chop jalapenos, garlic and cilantro.
Mix all ingredients and refrigerate at least six hours.
Keeps refrigerated for 4-5 days.
Variations – Add any or all of the following:
1 tbsp lime juice
1 habanero
1/2 can whole kernel corn
1/2 can black beans
