One of my favorite things to make when the garden is producing it's bounty and the tomatoes are plump, ripe and juicy is salsa.  I have tried canning this salsa, freezing it both unsuccessfully.  Don't get me wrong it still tastes ok, but it losses it fresh flavor during the canning process and freezing causes the vegetables to break down too much on the cellular level and the salsa ends up very watery.  So we make it a couple of times during the week and by now every member of the family, besides Gemma is able to reproduce their own version.  Since we don't live in a warm or tropical climate, we aren't able to grow limes.  Although I have had a lime and lemon tree for some time now, they just don't seem to get the heat and the sunlight needed to produce fruit.  Therefore, we keep a good stock of limes and lemons on hand throughout the season.  As per my MO, this is a forgiving recipe and can be tweeked to your liking.  Don't like cilantro, don't use it.  Roast the tomatoes and jalapenos before blending for a smokey flavor.  Like more spice?  Leave the seeds and membrane in the jalapenos.  Want your salsa to have more sweetness?  Add some roasted or not sweet peppers or for those really adventurous add peaches, pineapple or strawberries.  We even add in corn and or black beans from time to time.  Make it your own.  Just make it, don't buy it!  It tastes much better than any other salsa your going to purchase from your grocery.

Garden Salsa

Ingredients

6 tomatoes seeded and cut into chunks
1 jalapeno seeded and deveined
2 cloves of garlic smashed and sliced
1 tsp cumin
3 Tbs Cilantro chopped
1/2 lime juiced
Kosher salt and fresh ground pepper to taste

Directions

Place everything into a **food processor and pulse until the vegetables are diced to your liking.  Making sure the tomatoes are fully chopped and there aren't any large chunks left.  Add lime juice and salt and pepper to taste.  Since you will more than likely be using tortilla chips with this taste with them.  Tortilla chips already contain some seasoning and you don't want the salsa to have more salt than needed with the chips.

**If you don't have a food processor, you only need to chop or dice the ingredients to your liking.  You could try and use a blender with the chop setting, but mine would tend to make everything to fine for my liking. 

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