Salsa Mexicana (aka pico de gallo)

Ingredients

2medium (about 12 ounces) round ripe tomatoes, cored and cut into ¼-inch pieces 1small (about 4 ounces) white onion, chopped into ¼-inch pieces 2medium (about 1 ounce) serrano chiles, stemmed, seeded if you like, finely chopped 2 garlic cloves, peeled and finely chopped 1/2 cup (loosely packed) or more chopped cilantro, plus more for garnish About 1tablespoon fresh lime juice Salt

Instructions

In a bowl, combine the tomatoes, onion, serranos, gartlic, cilantro and lime juice.   Taste and season with salt, usually a generous ½ teaspoon, and a little more lime juice if desired.  Scoop into a serving dish.