Fresh Salsa

2 lbs. of very ripe tomatoes 

(we prefer Big Beef, Dr. Wyche, Bloody Butcher, Lemon Boy, Kellogg’s Breakfast)

2 to 4 warm to hot peppers

(I use moderate heat peppers such as  Numex Joe E. Parker and Anaheim; for a milder pepper, try Jimmy Nardello or Tequila)

One-half of a home grown onion (Stockton Red or yellow)

One-half cup fresh cilantro (remove stems)

2 cloves minced garlic

2 tsp. sugar (or stevia)

2 tbs juice from a fresh lime

Garlic salt (to taste)

Dice the tomatoes. (or use a food processor...very briefly)

Chop the peppers, onions and cilantro in a food processor.

Stir all ingredients, including the garlic, sugar, garlic salt

and lime juice, together.

Makes about 3 cups.