Pico de Gallo Salsa

2 roma tomatos, chopped
1/2 to 1 medium white onion, chopped
2 jalapeno peppers, stem and seeds removed, chopped
2 cloves garlic
1/4 - 1/2 bunch chopped cilantro leaves
2 limes, juiced
(the small juicy ones found in Mexico, otherwise, juice from half a lime or so)
salt and pepper

Chop it all up, mix and stir it. A good tip was to have equal amounts of red,
white, and green. Refrigerate for at least 1/2 hours.