Red Tomato Salsa

3                              Roma Tomatoes (no seeds)

Enough onion          Onion should be ½ the volume of the tomatoes

                                Red onion is pretty but is more bitter

1/2                           Serrano without seeds (be careful, these are hot)           

1/2                           Jalapeno without seeds

1small piece            Habanero (optional, these are really hot)

1/2                           Lime (juice and zest)

1                              Lemon (zest only to taste)

Big pinch                 Cilantro chopped

Salt and Pepper

Chop the tomatoes and onion to ¼ to ½ inch dice.  Too small gets mushy.

Chop the serrano, jalapeno, and habanero to a fine dice.

Mix thoroughly

Add the juice of 1/2 lime and lime zest (to taste)

Add lemon zest (to taste)

Mix

Add the cilantro

Mix

Salt and pepper to taste

Mix

Let stand 10 minutes (if you can wait that long)

This recipe can be reduced to any amount you want, but keep the proportions the same, taste, and don’t leave any ingredients out.  You will probably end up with left over chiles, and lime and lemon.         

Food processor recipe (Totally different kind of salsa. Much soupier)

All of the above ingredients except 1 whole jalapeno instead of ½, and 2 large pinches of cilantro, and 1 clove of garlic.

Put everything into the processor and pulse until uniformly chopped.

This should stand for ½ an hour or longer at room temperature.