Servings: Variable

8 Roma Tomatoes, diced 8 Roma Tomatoes, diced
1/2 Red Onion, diced ½ Red Onion, diced
1 to 2 ounces Chili Peppers, diced 1 to 2 ounces Chili Peppers, diced
2 Cloves of Garlic, minced 2 Cloves of Garlic, minced
1 Bunch of Cilantro (not more than 1 cup or to taste), chiffonade 1 Bunch of Cilantro (not more than 1 cup or to taste), chiffonade
Juice of One Lime Juice of One Lime
Salt and Pepper to Taste Salt and Pepper to Taste

Thoroughly wash your produce before dicing.
Dice the tomatoes, red onion, and chili peppers and add them to a mixing bowl. For spicier salsa, leave the seeds and ribs of your peppers in. For more mild salsa, remove them before dicing.
Mince two cloves of garlic and add to the mixing bowl with the diced vegetables.
Using a chiffonade technique, chop up your cilantro and add to the mixing bowl.
Cut your lime into wedges and juice directly into the vegetable mixture.
Mix all the ingredients well, adding salt and pepper as needed until you are satisfied with the taste.

Salsa is extremely versatile and can take on a variety of different flavors based on what you put into it and how you prepare your ingredients. Don't be afraid to experiment with different types of tomato (Roma vs. Beefsteak vs. Vine Ripened), different chili peppers (jalapeno, serano, pablano, etc), and onion types (yellow, white, or red).  Salsa is extremely versatile and can take on a variety of different flavors based on what you put into it and how you prepare your ingredients. Don't be afraid to experiment with different types of tomato (Roma vs. Beefsteak vs. Vine Ripened), different chili peppers (jalapeno, serano, pablano, etc), and onion types (yellow, white, or red).
In addition to mixing up the ingredients, you can also prepare them differently to bring out different flavors. Using the above recipe as your base, try roasting your tomatoes peppers, and garlic whole for about 40 minutes at 375 F in the oven. Place down a sheet of aluminum foil on a pan, very lightly drizzle with olive oil and a sprinkle of salt and pepper before letting it roast. Note that if you roast your ingredients, incorporating them will be easier if you use a food processor as opposed to chopping and dicing them up.  In addition to mixing up the ingredients, you can also prepare them differently to bring out different flavors. Using the above recipe as your base, try roasting your tomatoes peppers, and garlic whole for about 40 minutes at 375 F in the oven. Place down a sheet of aluminum foil on a pan, very lightly drizzle with olive oil and a sprinkle of salt and pepper before letting it roast. Note that if you roast your ingredients, incorporating them will be easier if you use a food processor as opposed to chopping and dicing them up.
When using a food processor, pulse until you reach your desired consistency. It may take some guess and test on how many times you pulse the blades, but that's part of the learning process.  When using a food processor, pulse until you reach your desired consistency. It may take some guess and test on how many times you pulse the blades, but that's part of the learning process.
If making this recipe when fresh tomatoes aren't in season, don't be afraid to get canned whole tomatoes. Fresh winter tomatoes tend to be a bit watery and not as flavorful for fresh salsa, but will work in a pinch.  If making this recipe when fresh tomatoes aren't in season, don't be afraid to get canned whole tomatoes. Fresh winter tomatoes tend to be a bit watery and not as flavorful for fresh salsa, but will work in a pinch.