Salsa Fresca

Why buy salsa in a jar, when you can make this fresh version in 10 minutes.  This recipe is taken from "The Best Recipes in the World" by Mark Bittman.  I always use the fresh lime juice and red onion instead of the white. 

2 large ripe fresh tomatoes, cored and chopped
1/2 large white onion
1/4 minced garlic, or to taste
1 habanero or jalapeno chile, stemmed, seeded, and minced, or to taste
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red wine vinegar
Salt and freshly ground black pepper

1. Combine all the ingredients, the taste and adjust the seasoning as necessary.
2. If possible, let the flavors marry for 15 minutes or so before serving, but by all means serve within a couple of hours.