By Irene Hayton

• 4 medium tomatoes, chopped
• ½ cup (50 ml) finely chopped red onion
• 1 jalapeño pepper, seeded and finely chopped (about 2 tablespoons/30 ml)
• ⅓ cup (75 ml) minced fresh cilantro
• 2 garlic cloves, minced or crushed
• 2 tablespoons (30 ml) fresh lime juice
• 1 teaspoon (5 ml) unprocessed sea salt

Wear rubber or plastic gloves when handling the jalapeño pepper. Combine all the ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes before using. Makes about 1¼ cups.