- Veggie Fun Kitchen
– 4 roma tomatoes de-seeded and diced – 1 cup white onion diced (about 1/3 large onion) – 1/4 cup jalapeno deveined, de-seeded, diced – 3/4 cup cilantro chopped – 1/4 cup lime juice (about 2) – 1/2 teaspoon salt
1. Take the seeds out of the tomatoes and jalapeños and dice all vegetables.
2. Mix together with salt and lime juice.
3. Use as topping for Mexican dishes or scoop onto tortilla chips. Cover and refrigerate leftovers for up to one week.