Fresh Pico de Gallo, or Salsa Mexicana Recipe
Recipe from: http://www.foodfreeway.com

Pico de Gallo is easy to make, and a tasty dip for tortilla strips and to compliment fajitas, tostadas, and other Mexican favorites. Recipes abound, but this one is easy and good. Again, experiment and make changes to match your taste. In Spanish it literally means the roosters beak. The reference to Salsa Mexicana is because the primary ingredients are red, green, and white - colors in the Mexican Flag

There are a zillion recipes on the web for pico de gallo, and it's easy to modify to suit your individual taste.

Ingredients:
4 Roma tomatoes - seeds removed and finely diced.
1 Pobleno pepper - seeds and interior webbing removed. Diced finely.
2 Serrano peppers - seeds and web removed - finely diced.
1 Jalopino pepper - seeds and web removed - finely diced.
3/4 to 1 finely diced onion.
1/4 Cup chopped fresh Cilantro
Salt to taste - start with 1/4 tsp.
Two Tablespoons Balsamic Vinegar

Preparation
Dice and combine all ingredients. Refrigerate a couple hours before serving - this seems to allow the flavors to combine. See caution below on handling chili peppers.

Caution!
Be careful when handling hot peppers - the chemicals can burn the skin and be very careful not to touch your eyes or other mucus after handling chilies.