Recipe(tried): Carol's salsa

This salsa is such a hit, that when I visited friends in Venezuela, I had to make a big batch to go with the roasted goat we were having. It goes well with fish to fowl, goes well on top of grilled steaks or burgers, chips, nachos, and can even be eaten as a salad.

Carol's Salsa

3 fist-sized vine ripened tomatoes
1/3 bunch of cilantro
1 lime
1 small jalapeno pepper
1 medium-to-small red onion
salt

Dice tomato into rough 1/4 inch dice. Dice onion into rough 1/4 inch dice. Remove seeds & ribs of jalapeno if desired (to moderate heat)and finely mince. Coarsely chop cilantro, stems included.

Mix all, adding minced jalapeno to taste, in non-reactive bowl. Squeeze lime into salsa, and salt to taste.

Best if left to develop flavor for at least 15 minutes (can be refrigerated for several hours). Best if eaten within a day or two.

All the ingredients proportions can be adjusted for individual taste.