1/2medium jalapenoseeded, ribs removed (for more heat add more with the seeds and ribs)
1/4cupred oniondiced
1/4cupcilantro leaveschopped
Juice of 1 lime
Salt and pepper to taste
Instructions
Combine all ingredients together and stir.
Adjust to taste.
Enjoy!
Notes
A cherry pitter is helpful. If you don't have one, use your knife to cut around the cherry, remove the pit with your fingers, and proceed to chop the cherries.
A citrus press is a quick and easy way to juice the limes.
Adjust heat by leaving or omitting the ribs and seeds of the jalapeños. Leaving ribs and seeds adds heat, removing ribs and seeds lessens heat.
If you like a less chunky more juicy salsa, pop all the ingredients in a food processor and pulse until you have your desired consistency.