Fresh Summer Salsa
(Pico de Gallo Salsa)

2-3 medium sized fresh Ripe tomatoes, cored and chopped
2 jalapeño peppers (stems, ribs, seeds removed), finely diced
1 medium onions, peeled and chopped
Salt & Black Pepper to taste
2-3 cloves garlic, minced or crushed
2 tablespoon Chopped fresh cilantro
Juice of one Lime (or 1½ tablespoon Red wine vinegar)
zest of one Lime (optional)

Mix all fresh ingredients together; adding enough jalapeno to suit your taste. Cover and refrigerate for about 4-8 hours. Makes about 1 1/2 quarts.