I fell in love with Cilantro after just several bites! I credit my friend, Fernando, who is a native of Columbia with the recipe. Prior to trying this, I really hated Cilantro. But this has so much of it that you could almost say it's a Cilantro salsa. It just hit me over the head with it's unusual flavor, helped along with the vinegar and white pepper.
Chop tomato, onion and slice green onions at an angle (use some of the green for color.) Put into a large bowl.
Add the remaining ingredients (experiment carefully with the cayenne pepper) and then the chopped Cilantro to your taste at the end. This salsa is designed to be Cilantro heavy, but you may want to cut back based on your taste for Cilantro. You can also add more seasoning to your taste.
Don't forget to wash your hands after handling cayenne pepper!
Let the salsa sit at room temperature for an hour or two if possible before serving. It's flavors will mingle better that way.