Pico de gallo

2 cups	diced very ripe tomato
1 cup	diced Spanish (purple) onion
6 - 10	jalapenos, finely chopped
3 cloves	garlic, finely chopped
2 tbsp	chopped fresh cilantro
2 tbsp	salt

• Dice 2 large, very-ripe tomatoes and 1 large Spanish onion into 1/4" cubes.
• Chop jalapenos, garlic and cilantro.
• Mix all ingredients and refrigerate at least six hours.
• Keeps refrigerated for 4-5 days.

Variations - Add any or all of the following:

• 1 tbsp lime juice
• 1 habanero
• 1/2 can whole kernel corn
• 1/2 can black beans

From: http://www.valdosta.edu/~pworth/pico.html