PICO DE GALLO
1-2 jalapenos (depending on how hot you like it)
handful of fresh cilantro
salt to taste
In a food processor, mince jalapenos. Add onion and pulse a few times more. Add tomatoes (cut in quarters) and process until salsa is chunky, but not liquefied. Add cilantro and pulse a few more times. Stir in salt to taste. If too hot, add more tomatoes...if not hot enough, add more peppers!
We eat this on eggs for breakfast, as a dip with plantain chips, in tacos, and over meat. It keeps for about 4 days in the fridge, but it's usually gone by then! There is always a batch in my fridge.