• 1 medium sweet Vidalia (yellow) onion, diced 4 vine-ripe tomatoes, diced 1/2 yellow bell pepper, diced 1/2 orange bell pepper, diced 1 or 2 jalapeño peppers, seeded and diced 1/2 cup chopped fresh cilantro 1 teaspoon salt 2 limes


Combine onion, tomatoes, bell peppers and jalapeños in a bowl. Finely chop the cilantro; add to salsa with salt to taste and mix. Squeeze the juice of both limes over the mixture and let salsa sit in the refrigerator at least one hour. Stir before serving.