Salsa Fresca with Kohlrabi

• 1/4 cup finely chopped red or white onion
• 1/2 medium kohlrabi (about 1/2 pound), cut in small dice (1 cup)
• 1 pound ripe tomatoes, diced (2 cups)
• 1 to 2 serrano or jalepeno chiles (or more, to taste), minced
• 1/4 to 1/2 cup chopped cilantro (to taste)
• 1 to 2 tablespoons fresh lime juice (to taste)
• Salt to taste

1. Place onion in a small bowl and cover with cold water.
2. Let sit for 5 minutes.
3. Drain and rinse with cold water.
4. Drain on paper towels.
5. Combine kohlrabi and tomatoes in a medium bowl.
6. Add onions, chiles, cilantro, lime juice and salt to taste and stir together.
7. Let sit for 15 to 30 minutes before serving.

red or, tomatoes, serrano, cilantro, lime juice, salt

Taken from cooking.nytimes.com/recipes/1016681 (may not work)