Fresh Salsa

1 pound of Roma tomatoes (if you want more juice, use regular slicing tomatoes)
1 medium to large sized onion, peeled and quartered
1 or 2 Jalapeño peppers (How HOT do you want it?) whole, with stems cut off and seeds taken out.
For even more heat, add 1/8 to ¼ teaspoon cayenne powder.
2 cloves of garlic, peeled
1 “Quarter-size” bunch of cilantro, thoroughly washed
1 lime, juiced
½ teaspoon salt

(If it’s wintertime, and there are no decent tomatoes available, canned tomatoes are almost as good)

Toss all the ingredients into the food processor and pulse until you have the consistency you like. Pour into bowls and grab a bag of corn chips for dipping..

The fresh salsa should keep for a week in the refrigerator.