Salsa Cruda

This mild-tasting salsa is simple to make. Set out warm, crisp-fried triangles of tortilla (tostadas) or slices of bell pepper, cucumber and carrot for dipping into the salsa (no double-dipping allowed); drizzle it over scrambled eggs or seafood; or spoon it into tacos and burritos.
Makes: about 3/4 cup

1 yellow onion, peeled and minced
3 vine-ripened tomatoes, peeled, seeded and coarsely chopped
2 tablespoons minced cilantro
1 clove garlic, minced
1 small jalapeno or serrano chili, minced (or more to taste) WEAR GLOVES
1 tablespoon fresh lime juice
Salt, to taste

In a small bowl, combine all ingredients except salt no more than an hour before serving. Do not add salt until the last minute before serving.