8 Roma tomatoes
4-8 green chilies (jalapeno and/or Serrano)
1 med. yellow onion
1/3 c. chopped fresh mint
1 lime
Salt to taste

Core and seed tomatoes, chop into 1/4 - 1/2 inch, dice. Chop onion medium coarse, stem, seed and finely mince chiles. Mix all together, add salt, mix and let stand for 15 to 20 minutes. Add lime juice, mint, and salt to taste. Serranos are the hottest and the more seeds you leave in, the more incendiary the salsa.