I grew nearly everything for this salsa in my garden last year. It's easy, delicious, quick, and great for snacking or cooking. This was great on tacos and burritos (goodbye store salsa!!), did well on tortilla chips, and was a really cool gift to give some local friends. I had no luck with my onions, so those had to be bought sadly. It can be customized in infinite ways, and I look forward to seeing all sorts of ways I can experiment with this when the new plants fruit.

Ingredients
1/2 medium onion divided (I really like using a white or yellow for this)
1-3 peppers, seeded (jalapeno, pablono, serrano, habenero)
1 lime worth of juice, to taste (2 tbps at least)
3 cloves garlic crushed
5 Roma or Plum tomatoes halved, seeds removed (I also used Juliana and cherry once)
1 tsp Kosher salt
1/2 tsp sugar (optional, but helps cut the acidity from tomatoes and lime)
cilantro, about half a cup or so (chop stems into small piece if you so choose or just use the leaves)
Optional
1 tsp oregano
1 tsp cumin
1-3 tsp of chili powder (for smoky sweetness)

Directions
Place half of the onion, the jalapeno, lime juice, and garlic in the blender and pulse several times to break up.
Add the other half of the red onion, tomatoes, salt, sugar, and cilantro and pulse until desired consistency is reached.
Add in optional ingredients, if desired
Refrigerate for several hours for best flavor as all the yummy goodness marries - or if you can't contain yourself and/or guests - serve immediately.

hora de la merienda!