Salsa Fresca

This salsa is basic to Southwestern cooking.  In a bowl, stir together 3 large ripe diced tomatoes,  ½ cup chopped fresh cilantro, 1 small onion chopped.  Season to taste with 5 to 7 TBS fresh jalapenos or other hot chilis stemmed, seeded, (add seeds if it’s not hot enough), and minced;  3 to 4 TBS lime juice and salt to taste.  Cover and store in fridge for 2 days.  Makes about 3 ½ cups.  Spoon on cheese appetizers, tamales, scrambled eggs, grilled meat, fish, or poultry.