I have been asked about fresh (raw) salsa, and the use of lime juice. There are a number of recipes for salsa. I will give you now the recipe for Pico de Gallo, as we make it in Northern Mexico. Here it is

PICO DE GALLO (NORTHERN STYLE)

1 or two 3 or more Roma tomatoes (or slicing tomatoes), chopped in small cubes.
1 or more jalapeños or serrano peppers, chopped small (you can take out the veins and seeds if you want less heat)
1/2 onion chopped small (more if you want, or you can leave out if you are allergic)
1/2 bunch of cilantro, chopped finely

Juice of 1 or 2 limes
Salt
Water


Mix the first four ingredients in a bowl. Add the juice of the limes and a little bit of water. Add salt to taste (salt cuts the heat a little bit, and brings out the flavor).

Refrigerate before serving (or not).

This salsa is awesome served fresh, but it tends to wilt and get really sad from one day to another in the fridge. You may want to prepare it and use it the same day. It can be used as a snack with chips for a party, or as a side dish or garnish for stuff like milanesas, grilled chicken, pan fried steak, etc.

(Milanesas recipes, original and altered for a lower fat option to be posted at some other time.)

And now, back to the salt mines.

Enjoy!

EDIT: I realized that one or two Roma tomatoes does not do. You need at least three. Feel free to use more. Large regular tomatoes are good too. Tomatoes will be your base. :-)