Pebre - Cilantro Salsa From Chile - cooking recipe

Ingredients

4 medium tomatoes, chopped, small dice
2 medium onions, finely diced
1 cup cilantro, chopped (coriander leaves)
1 garlic clove, minced
2 green chilies (if not chunky chilli paste, preferably from Chile) or 2 tablespoons Tabasco sauce
1 tablespoon white vinegar
3 tablespoons olive oil
1/2 lemon, juiced
salt and pepper

Preparation

Mix all the ingredients together in a medium bowl and refrigerate.
If you want to minimize the \"bite\" of the raw onion -sprinkle the finely diced with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water.
Will keep refrigerated for three or four days.