Pico De Gallo - cooking recipe

Ingredients

8 Roma tomatoes
1/4 c. white onion (or more, to taste)
4 Tbsp. fresh cilantro
1 lime
salt

Preparation

Wash, seed, and core tomatoes. Chop into small cubes (so it makes roughly 1 to 1 1/2 cups). Dice onion into small cubes and add to tomatoes. You may add more than 1/4 c. onions if you desire a stronger onion flavor. Cut the lime in half and squeeze the juice from both halves into the tomato/onion mixture. Remove cilantro leaves from the stems; discard stems. Chop cilantro leaves and add to mixture. Stir and add salt (no more than 1 or 2 tsp.). Enjoy!