Salsa Fresca
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Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeño chili, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced
salt
cilantro
.
In a medium bowl, combine tomatoes, onion, garlic and chili.  Add 
fresh lime juice, cilantro and salt to taste.  Mix well and let sauce
stand for 2 hours.  Serve at room temperature.

Makes two cups


Options:

Roast 3 or 4 large tomatoes on the grill to char the skins.   Put the
tomatoes, garlic, onion, jalapeño pepper and cilantro into the food
processor or a blender and pulse.  Season with salt and a squeeze of
fresh lime juice.