Mexican Salsa

Ingredients:
2 cups chopped pearl tomatoes
2 Thai peppers
½ yellow onion
½ cup cilantro
2 tbsp. lime juice
¼ tsp. Himalayan sea salt

Directions:
Chop the tomatoes into small pieces. Remove seeds from the peppers if you don’t want the heat. Chop the peppers finely. Finely chop the yellow onion. Remove the stems from the cilantro and chop the leaves into medium pieces. Place all of the ingredients into a large bowl and mix evenly.

Makes 2 cups

Can store in an air tight container and refrigerate for 2 days.