Jonathan and Lynae Kamm

• 2 large garden ripe tomatoes, chopped
• 1/2 red onion, chopped
• 4 green onions, cut into 1/2 inch pieces
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• 1/2 tablespoon chopped cilantro (or parsley)
• 1/4 cup balsamic vinegar
• squirt of lime

Mix all; chill well - 4 hours or overnight. Serve on top of Black Bean Burritos.