Use this fresh salsa
at room temperature immediately after making or keep in the refrigerator for
up to two days.
2 large tomatoes, seeded and chopped
1 medium onion, chopped
3 green onions, white and green parts, sliced
2 tablespoons cilantro (Mexican parsley), fresh, minced
2 1/2 teaspoons lime or lemon juice
1/4 teaspoon salt
1 jalapeno pepper, diced
Combine all ingredients in a large bowl. Toss well.
Serves
4