(Tia Raquel’s recipe for fresh cut salsa)

10 tomatoes
1/2 bunch of cilantro
1 yellow onion
1 cucumber
1 jalapeño
10 slices of carrots pickled with jalapeños.
1 Tablespoon lemon juice
1 teaspoon garlic powder
1/4 teaspoon salt

Dice all vegetables and cilantro, pour lemon juice over them and mix. Stir in finely chopped cilantro and spices. Cover and refrigerate at least over night, preferably several days to allow the flavors to absorb.