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Submitted by Debbie of Florida, USA

Salsa

4 medium-sized fresh ripe tomatoes
1 small bunch of cilantro (about 8 to 10 long pieces w/leaves)
1 fresh lime or lemon (or 1 to 2 tablespoons juice)
1 medium onion
Salt
Pepper

Optional:
2 to 3 jalapeno chilies (or chipolte)
Red pepper flakes

1. Wash and core tomatoes. Wash and drain cilantro. Peel onion.
   Cut tomatoes and onion in quarters. If using fresh chilies, cut stems off and slice lengthwise, seed chilies. Place prepared vegetables in food processor along with the cilantro. Squeeze juice of one lime or lemon.
2. Place lid on food processor and blend. For chunkier salsa, blend only for a few seconds. For smoother salsa, blend longer.
3. If you don't have a food processor, chop all ingredients by hand and mix in bowl. This works in a blender as well.
4. For extra zest, add dried pepper flakes. Salt and pepper to taste. For a smoky flavor, add a few canned chipolte peppers.
5. Chill for at least two hours for best results. Tastes so refreshing and is non-fat. Use as a dip for tortilla chips, or serve with fajitas, use it as a topping for black beans, rice and chicken, etc.

Makes about 4 to 5 cups.