5 - 7 ripe Roman tomatoes
1 lg. purple or sweet onion
2 - 6 serrano chiles (to suit "hotness"
Fresh cilantro
1 lemon
1 - 2 limes
1 tbsp. vinegar
Salt and pepper

Mix diced tomatoes, onions and serrano chiles in a fairly large bowl. Pinch in some chopped cilantro. Squeeze in lemon and lime juice, (careful of the seeds). Add vinegar, salt and pepper to suit your own taste. Mix well or gently stir in a blender if desired. Makes 4 - 6 cups of delicious fresh salsa, and keeps well in a refrigerated closed container.