TOMATO SALSA

MAKES ABOUT 2-1/2 CUPS

There are literally hundreds of salsa recipes available. I saw one website that had 204. So, if you want something different and exciting, go to the search engines and have fun. This recipe is very basic but excellent with all types of recipes, as well as being a great dip. By the way, although there are some good tasting brand name salsas on the market, check the labels. Some are loaded with preservatives, including MSG, and I have only found one to be acceptable where I shop. Considering that, it is worth making salsa from scratch.

INGREDIENTS

3 medium tomatoes (about 1 pound), peeled and finely chopped

2 hot chiles, peeled, seeded and finely chopped (or to taste)

1/2 cup finely chopped onion

2 large garlic cloves, minced

1/4 cup fresh cilantro, chopped

1 teaspoon lime juice

Salt and pepper to taste

Combine all ingredients. Let stand several hours or refrigerate overnight. Best served at room temperature.

Notes: This recipe is very versatile. Canned chiles may be substituted for the fresh. If you prefer no heat, finely chopped green bell peppers will work. You may use more or less onion and garlic. Fresh cilantro might be difficult to find in some areas. A substitution is Oriental parsley, but equally difficult to find. I have used dried leaves and it does work. The flavor is minimal, so taste for amounts. (By the way, cilantro has been an 'acquired' taste for me so, if you are new to it, go easy just in case). If you like, vegetables such as chopped cucumber may be added. Of course, the ingredients may be chopped in a food processor or blender. Be careful not to puree. Recipe can be halved or doubled.

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