And since I had some left over sweet corn, that went in there too. Cilantro is one of my favourite herbs, so I can't imagine this dish without fresh cilantro, but you can use basil if you're one of those cilantro haters.
Serve this up with nachos, in tacos or as a topping for your salad and let the freshness shine.
2-3 cups of chopped tomatoes (I used yellow and orange cherry tomatoes and plum from my garden)
1/2 red onion, minced
1 ear of sweet corn, cut from the cob
2-3 cloves of garlic, minced
1 jalapeño pepper minced
Juice from 1 lime
1/2 cup chopped cilantro
1/2 tsp sea salt
Pepper to taste
Mix all ingredients in a non-reactive bowl (metal or ceramic) and let stand until juices blend. Store in jars in the fridge.