Pico de Gallo 1 white onion 4 plum tomatoes 1 serranos 2 jalapenos 1/2 cup cilantro leaves 1 lime Buy these vegetables very fresh, top quality. This is no place to buy tired, cheap produce. Chop tomatoes and cilantro. Peel and chop one white onion finely and mix it. Look at the mixture - does it look like it needs more onion? If so, add more, again finely chopping it. Add the lime juice. The key to adding the peppers is to add them incrementally, and keep tasting. If you make the salsa too hot it kind of spoils the effect. I prefer the flavor of the (much hotter) serrano peppers, so I start with two of those. Then I add about half a teaspoon of salt and mix thoroughly and taste it. It probably will need more heat. Chop in the jalapenos one at a time, tasting as you go to get the heat right. Add salt at the end if needed, as well as garlic powder if desired. Cover and refrigerate for at least an hour. Makes 2.5 cups.