Barbi provided this recipe at our Peppers workshop
¼ small white or red onion, minced 4 T chopped fresh cilantro, more to taste
1 t red wine vinegar 1-3 t fresh lime juice (optional)
1 lb fresh, ripe tomatoes, finely chopped salt to taste
1 to 3 jalapeño or serrano chiles, minced (and seeded for a milder salsa)
Mix all ingredients in a bowl and let stand for an hour to develop the flavor.
Serve with poultry or fish, as a table salsa, or with tortilla chips.
Makes 2 cups.