Pico de Gallo

½  white onion
6 medium sized tomatoes
3 chilies serranos
1 bouquet cilantro
2 Tbl.  olive oil
2 Tbl. ime juice or vinegar

1. Chop tomatoes, onion, and cilantro.
2. Mince the chilies serranos
3. Add the olive oil, salt, and lime juice or vinegar
4. Mix together.
5. Serve with chips, or to complement main dishes.
Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006