Crowd-Pleasing Tomato Salsa

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   There are two different schools of salsa: the smooth, and the chunky.

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   The smooth is the easier method of the two if you have a blender handy.

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   In that case, add all of the ingredients into the blender and pulse til desired consistency.

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   And you are done!

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   However, I have always enjoyed chunky salsa.

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   It requires slightly more time than smooth, as I chop all of my ingredients by hand.

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   But I think the result is more desirable!

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   To make chunky salsa: with a knife (or with your hands!

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   ), chop tomatoes until they are in bite-sized pieces.

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    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.

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    Mince the garlic, and use your knife to flatten the garlic, making it into a sort of paste, and add it to the mixture.

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    Add the salt and the cumin.

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    Chop the cilantro finely, and add to the mixture.

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    Lastly, squeze in your lime juice, and stir it well!

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    Store in the fridge for the flavors to marry.

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    This recipe yields about 1 quart of salsa.

No additional tips available.