Fresh Summer Salsa

This recipe is prepared using a food processor, but the ingredients can be chopped finely by hand, or using the lowest speed in a blender, depending on how thick you prefer the salsa.

• 4 C. ripe tomatoes
• 1 small onion
• 1 jalapeno (or other mild pepper)
• 1 clove of garlic
• approximately 1 tesp salt (to taste)
• handfull of fresh cilantro, stems removed
• squeeze of fresh lime juice

Leaving the jalapeno whole, place it in a dry skillet on medium-high, turning to allow all the sides to "blacken". When the skin is blackened, remove from the skillet immediately, and wrap tightly in foil. Once cooled, carefully peel the blackened skin off. ** Cut pepper lengthwise, remove seeds and veins. Wash hands immediately after handling.

Chop all ingredients (except tomatoes) in food processor until desired consistency. Add tomatoes last.

If you are using tomatoes with a lot of seeds and juice, cut them in half and scoop out the "juicy" middle (if using Roma tomatoes there won't be as much to remove.) before adding them to the food processor, chopping for only a second or two. Do not over-process.

If you prefer a more mild garlic flavor, mince the garlic and saute in a little oil before adding to the food processor.

**You might need to wear latex gloves to handle the pepper if your skin is sensitive.

Serve with tortilla chips.