Pico de Gallo

Recipe from: Emeril Lagasse
Servings: About 2 cups

1 1/2 cups Seeded, diced tomatoes
1/4   cup Diced red onion
1     tablespoon Diced jalapenos
1     tablespoon Minced garlic
      Juice of 2 limes
2     tablespoons Cilantro
      Salt, to taste
      Freshly-ground black pepper, to taste

In a bowl combine the first six ingredients.  Season to taste with salt and pepper.