3 lg. ripe tomatoes
1 sm. onion
4 Jalapeno chilies
1 bunch of cilantro
1 tbsp. olive oil
1 tbsp. red wine vinegar or lemon juice
Salt

Chop the tomatoes coarsely; dice the onion finely. Remove the seeds from the Jalapeno peppers and chop them finely. (Seeds make the salsa very hot, handle them carefully because the oil can stay on your fingers and burn your eyes, etc.) Chop up the cilantro leaves, avoiding stems. Mix together all the vegetables; add oil and vinegar, salt lightly. Marinate for at least 1/2 hour before serving.