Here is a basic recipe for tomato salsa. Some people say that fresh is always best, but when it comes to tomatoes I don’t agree. At least not all the time. Sure you might get great red juicy tomatoes, but more often than not, they won’t be what I would consider “salsa quality”. So I use canned or Pomi chopped tomatoes. Pomi are the best because there is no BPA in the box lining. Most cans (at least at the time this was written) are lined with BPA and tomatoes, being acidic, are good at eating into this lining. Then again, Pomi boxes are a little bigger than what I need for most things and they have no preservatives or salt, so the tomatoes end up going bad. So I sometimes will use a can tomato here and there.

This salsa is simple: tomatoes, onions, garlic, jalapeno, salt and cilantro.

1. Throw 1-2 jalapenos and a clove of garlic in a food processor and process into little bits.
2. Add one 14.5 ounce can of tomatoes with the juice and pulse just for second (you still want chunks of tomatoes).
3. Pour into a bowl.
4. Finely chop 1/2 an onion and add it to the tomato mixture.
5. Add salt to taste and stir.
6. Chop about 1/4 cup, do a final stir, and let sit in the fridge for a little while to meld the flavors.