Now, with Salsa, its all about personal preference. You can increase or decrease any of the ingredients and add more to taste. I make mine a little different each time, but here are the basics

You need:

• Tomatoes. I use Hot House or the ones from the vine. Assuming a medium sized tomato, I suggest at least 6.
• A large white onion, chopped. Some finely, some larger chunks
• Cilantro, finely chopped. About 1/3-1/2 of a bunch
• 1 Jalepeno pepper, seeded and very finely chopped. No big chunks!!
• 2 cloves of garic, finely chopped
• 1 slice of lime (for juice, don't chop!)
• Salt

I use a food processer for a lot of my chopping, especially my garlic, cilantro, and jalepeno. You want some decent sized chunks of tomato and onion to add some crunch/chunk to your salsa.

Combine all of the ingredients (don't forget a squeeze of lime juice), and add more of any one thing to your preference. Salt to taste.

*be careful with the jalepeno. 1 jalepeno looks small and insignifican once it is finelly chopped, but don't underestimate it! I like my salsa fairly spicy and I use about 3/4 of a jalepeno.

[Olivia&DelilahsMommy]

MMmmmm how long does it stay good for?

A few days in the fridge I made some last night and DH and I ate 1/2 of it in one sitting, so its a good serving size for us.