1 ½ C. diced fresh Roma tomatoes Juice of ½ lime, or to taste 1 - 2 jalapeno, seeded and finely chopped 1 C. diced yellow or red onion 2/3 C. chopped fresh cilantro Sea salt, to taste In a medium bowl, gently combine tomatoes, onion, cilantro and jalapeno with a large spoon. Remove any seeds from the lime half and squeeze the juice over the Pico de Gallo mixture. Sprinkle lightly with sea salt; fold mixture to blend. #Recipe #Janeva #Salsa