pico de gallo (salsa)

serves: single batch for family dinner consumption, double batch for parties

1/2 (red) onion, food-processed all to hell
1 jalapeno, treated in much the same way
2 cloves garlic, same
(1 ripe mango, chopped into bits)
4 or so good ripe tomatoes, chopped into bits also
a handful of roughly chopped cilantro
juice of one lime
kosher salt to taste, at least 1/2 teaspoon

chop and combine all ingredients, adding cilantro last. best prepared at least 2 hours but no more than 6 hours before serving - lets the flavors combine, but longer than that and the tomatoes get funky.

good as a dip for chips or as a sauce for burrito/fajita-type meals.