You will need:

4 pounds of large tomatoes (6-8, vine-ripened or hydroponic tomatoes recommended) seeds and pulp removed, diced
4-6 jalapeño peppers, depending on how hot you want the salsa to be, more can be used for an even hotter salsa
juice of one fresh lime
1 bunch of green onions, chopped (approx. 1/3 cup)
4 cloves of garlic, minced
1/3 chopped fresh cilantro (fresh parsley can be substituted but it won’t taste the same)

Remove membrane from the jalapeño peppers and chop very fine. Mix all ingredients together. Let stand. The longer it is left to stand before eating the more the flavors will be blended.

Optional: one habanero pepper, finely diced, may be added to make it hotter, rather than increasing the amount of jalepeno peppers used.

If this is the first time you have made salsa, use less peppers until you know how hot you like it to be. Peppers can be added to the mixture if you find that it is milder than you would like.

Makes about 2 quarts. Serve with corn chips.

A 'nuther grate experiment from John's kitchen!

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