Salsa Mexicana (Mexican Tomato and Jalapeño Salsa with Onions)

The Spanish name for this salsa means "rooster's beak," and originally referred to a salad of jicama, peanuts, oranges and onions. But today, whether you're in Minneapolis or Mexico City, if you ask for pico de gallo, you'll get the familiar cilantro-flecked combination of chopped tomato, onion and fresh chiles. This tart, crisp condiment (also known as salsa Mexicana) has become so common on Mexican tables that it seems like no coincidence that its colours match those of the national flag. Besides finding firm ripe tomatoes and seeding them, the key to this salsa is adding plenty of lime juice and salt and not skimping on the chiles. Because without a burst of acidity and heat, you're just eating chopped tomatoes.

¾ lb (1½ cups) tomatoes, seeded and finely diced (~ 2 medium)
⅓ cup fresh cilantro, chopped
¼ cup white onion, finely chopped
1 small fresh jalapeño or serrano chile, finely chopped, including seeds
1 Tbsp. lime juice, freshly squeezed
1 tsp. sea salt

Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice and salt.

This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.

Makes 2 cups.