pico de gallo (salsa)

This is the easiest, freshest salsa you will ever make.  A food processor is a must and makes it a breeze to make.  Of course, you could hand chop everything but who wants to do that?

PICO DE GALLO
3-4 tomatoes
1-2 jalapenos (depending on how hot you like it)
¼ onion
handful of fresh cilantro 
salt to taste

In a food processor, mince jalapenos.  Add onion and pulse a few times more.  Add tomatoes (cut in quarters) and process until salsa is chunky, but not liquefied.  Add cilantro and pulse a few more times.  Stir in salt to taste.  If too hot, add more tomatoes...if not hot enough, add more peppers!

We eat this on eggs for breakfast, as a dip with plantain chips, in tacos, and over meat.  It keeps for about 4 days in the fridge, but it's usually gone by then!  There is always a batch in my fridge.