I find removing half of the seeds from the jalapeno usually makes this dip just spicy enough. This recipe is from a booklet I printed when I taught Mexican cooking to Japanese women in Taiwan – don’t ask!
3 or 4 large, ripe tomatoes, chopped fine
1 cup minced yellow onion
2 to 3 cloves garlic, minced
Several Tablespoons chopped fresh cilantro (or to taste)
1 Jalapeno pepper, seeded and minced (or to taste)
½ cup finely chopped green pepper
Juice from half a lime or lemon
Salt to taste
Combine tomatoes, onion, garlic, cilantro and peppers in small bowl. Stir in lime or lemon juice and salt to taste. Serve with tortilla chips.