Pico de Gallo

2-4 large tomatoes, finely chopped
1 cup onion, finely chopped
2-3 Tblsp. fresh cilantro, chopped (coriander), or dried
1 serrano pepper or 2 jalapeno peppers, finely chopped
juice of 1 lime or lemon
salt (Mrs. Dash) & pepper to taste
¼ tsp. Splenda

Chop onions, tomatoes, hot peppers, and cilantro. Combine. Add lime juice. Salt and pepper to taste. Mix together in a bowl and refrigerate.

Note: Serrano peppers are generally hotter than jalapeno peppers. You can minimize or maximize the “heat” of the salsa by the amount of chopped peppers you add. If you take the seeds out of the jalapeno, the “heat” will be drastically minimized. It is not necessary to add any hot peppers at all.