5 plum tomatoes
1/2 large or 1 small onion
1 jalapeno
cilantro
1/2 lime
salt
Chop jalapenos, onion and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of half a lime and add salt to taste.
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