This recipe is from the February 2012 SFL eletter
4 ripe fresh tomatoes
1 ripe jalapeno pepper (2 if you like it HOT!)
1 bunch fresh cilantro
½ teaspoon salt
Chop up the tomatoes to your preferred size. Dice the onion (if it is a large onion you may only want to use half). Chop up the cilantro and the pepper. Put it all into a bowl and squeeze all of the juice from the lime on top. Add a bit of salt. Stir it up. Enjoy!
Serve with eggs, wraps, salads….experiment with adding black beans & avocado.