Homemade Salsa

With the summer season upon us, there is always an abundance of fresh tomatoes from the garden.  What better way to use these than by making salsa?  It doesn’t last long around my house, so I’m glad it’s quick and easy to make.  And it can easily be doubled or tripled if you’re serving a crowd.  I use Roma tomatoes, which do not have as much liquid as the typical salad tomato.  Feel free to substitute your favorite tomato, but you may want to adjust the number you need based on the size of your tomato.

Ingredients

6 Roma tomatoes, diced

½ medium onion, diced

1 jalapeno pepper, seeded and diced

2 garlic cloves, finely chopped

½ cup fresh cilantro, chopped

Juice from one lime

½ t salt

¼ t black pepper

Cut ingredients to desired size and mix together.  Add additional salt and pepper to taste.  For smoother salsa, place in a blender and pulse until desired consistency.  Pour into quart jar.  Refrigerate several hours or overnight to allow flavors to come together.