Ingredients:

3 TBSP. Finely diced white onion	1 lb. tomatoes (if using Roma tomatoes - 8 large, diced very fine)
2 TBSP. finely chopped fresh cilantro leaves	2 Jalapeno chiles, finely diced with seeds ( can substitute serrano chiles if preferred - if you are not a fan of hot salsa remove seeds from chiles first)
1 tsp. sugar	1 TBSP. fresh lime juice (can substitute 1 tsp. bottled lime juice if fresh limes not available)
1 tsp. salt

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***I chop all the ingredients into extremely small pieces. I never use a food processor because I personally do not like the texture or flavor that I end up with.***

Thoroughly combine all the ingredients in a mixing bowl.

Add a little more sugar if the tomates are acidic, but make sure the salsa doesn't taste like sugar.

Chill in the refirgerator for at least 30 minutes before serving to allow the flavors to combine.

This recipe makes about 2 cups of salsa. Since I rarely use measuring spoons, the amounts are a rough guess. You can increase amounts to taste (i.e. if you like onion, you can add more onion. If you like hot hot salsa add more chiles. If you like the flavor of lime you can add more to taste.

You can substitute other types of chiles if you wish.

If you are interested in a great recipe for canning salsa and have the equipment, I would be happy to share that with you as well.