Crowd-Pleasing Tomato Salsa

There are two different schools of salsa: the smooth, and the chunky. The smooth is the easier method of the two if you have a blender handy. In that case, add all of the ingredients into the blender and pulse til desired consistency. And you are done!

However, I have always enjoyed chunky salsa. It requires slightly more time than smooth, as I chop all of my ingredients by hand. But I think the result is more desirable!

To make chunky salsa: with a knife (or with your hands!), chop tomatoes until they are in bite-sized pieces. Finely dice the onion and jalapeno (taking out the seeds and membrane decreases the heat), making sure to thoroughly wash your hands after handling the jalapeno. Mince the garlic, and use your knife to flatten the garlic, making it into a sort of paste, and add it to the mixture. Add the salt and the cumin. Chop the cilantro finely, and add to the mixture. Lastly, squeze in your lime juice, and stir it well!

Store in the fridge for the flavors to marry. This recipe yields about 1 quart of salsa.