Makes about 4 cups
2 pints (about 1 1/2 #) ripe grape tomatoes, quartered
3/4 cup finely chopped white onion, soaked in cool water for 15 minutes then drained
1 garlic clove, peeled and finely minced
2 Tbl finely minced jalapeño pepper (no seeds)
1/2 cup finely chopped cilantro
3 Tbl lime juice (from about 3 limes)
1 Tbl extra-virgin olive oil
kosher salt & freshly grated pepper, to taste
Mix all the ingredients in a medium-sized mixing bowl. Season to taste with salt and pepper. Refrigerate, covered, for at least 1 hour, and up to 4. Serve cool or at room temp.
