The most famousest salsa evar.

• 6 plum tomatoes, seeded and finely diced (yields about  1 1/2 cups)
• 1/4 cup finely chopped onion
• 1 clove of garlic
• 1/4 cup snipped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon salt. course. seriously.
• 1/8 teaspoon ground red pepper

I’m not even sure why you’d need instructions here… i mean really. ITS SALSA! Usually, doubling the recipe as listed above makes enough to get the party started.

Place tomatoes and onions in a large bowl. Add cilantro, lime juice, garlic, salt and pepper. Mix gently. Its very important to let the salsa sit – for at least 30 minutes. This lets the flavors marry and gives the salt some time to create extra moisture in the mix by pulling water content out of the tomoatoes.

At this point, the salsa is a chunky mix that some may find hard to ‘chip’ up. Now, some may prefer it that way, which is fine… but not everyone does. If you don’t, one way to fix this situation is to take a cup of the salsa and puree it in a food processor. It is important to go slow here, one cup at time until your desired consitancy is reached.

source: original inspiration came from The Pampered Chef cookbook “All the best”