Abby's Fresh Salsa

We have not purchased salsa in ages. Actually, none of us in this household can even stomach the stuff you find in the store anymore. It just tastes nasty. Even in the off season you can make great salsa at home. I refuse to buy tomatoes anywhere but locally and in season. They taste awful, otherwise, mealy and flavorless. I think this is one reason some folks do not like fresh tomatoes, which we like with just some salt and pepper and cottage cheese. A great, light lunchtime meal in itself. That being said, this is our simple salsa recipe. This is easiest to make with a good quality blender or food chopper/processor, though I have done it by hand in a pinch. It just yields a chunkier salsa, which some people like (but not my dear hubby...). To adjust the heat, simply use more of the seeds of the jalapeno, or to make it a mild sauce, carefully clean out all the seeds. I do this without ever touching the seeds, using a knife, but if you are not that nimble with a knife, yet, I would recommend gloves. The seeds of hot peppers contain an oil that will adhere to your skin and burn. And never, never tough your eyes or lips if your fingers have gotten this on it.

Salsa!
In season, 2 good size tomatoes, with the greens removed and the fruit quartered
Off season, 1 pt or 1 can diced tomatoes, juices drained
1 jalapeno, seeded to your liking
salt to taste (this makes a HUGE difference...if it doesn't taste right, try adding more salt a little at a time until you get to that wonderful acidic bite)
1 T fresh chopped cilantro or 1/2 T dried
1/4 onion
1 clove garlic
juice of 1/2 of one lime

Just puree all of this until there are no more large chunks. Will keep for a couple weeks in the fridge, though we have only had to test this once...it rarely keeps more than one meal :)