Pico de Gallo (Fresh tomato Salsa)
6 Roma tomatoes, seeded and finely chopped
1/4c shallot or red onion, minced
1/2 tsp finely minced fresh garlic
2 tbsp cilantro or flat leaf parsley, chopped
1/2 to 1 jalapeno chile pepper, seeded and finely minced
2 tbsp lime or lemon juice
2 tbsp olive oil
Salt and freshly ground black pepper
Combine all the ingredients in a bowl. Set aside for at least 30 minutes so that the flavors can blend. Store, covered, in the refrigerator.
If you want more heat, leave the seeds and ribs in the jalapenos. For those who do not like cilantro, flat leaf parsley makes a good substitute.