• 1 small white onion, chopped finely (about 1 cup)
  • 1 1/2 pound ripe red tomatoes, chopped (4-7 depending on size)
  • 1 medium jalapeno pepper, ribs and seeds removed, finely chopped
  • 1/4 cup lime juice
  • 3/4 teaspoon salt or 1 teaspoon Benson’s Table tasty (may omit)
  • 1/2 cup finely chopped fresh cilantro

Makes 3-4 cups

Put all ingredients into a medium bowl and stir to combine. Taste for balance and seasoning; and adjust if necessary. Best if allowed to marinate 20 minutes for several hours in the refrigerator.

Use for tacos, burritos, or on the side of any Southwest or Mexican dish. Serve with a slotted spoon to allow some draining if desired. Great dip with home-made oil-free tortilla chips.