4 cups chopped tomatoes – (plum are better because they are less juicy, but regular round ones have MUCH more flavor)

3 green onions, stalk and root chopped

1/4 cup each of red onion, green pepper and red pepper chopped

1 garlic clove finely chopped (or pushed in the press)

1-4 jalapeno peppers finely chopped (a note that the HEAT in a jalopeno is in the whtie ribs and seeds inside. wear gloves to chop jalopenos and do not touch your eyes)

1/4 tsp sea salt and ground chili powder

1 tsp olive oil

ground fresh pepper

1 tablespoon of dried cilantro OR (preferably) a small bunch of chopped fresh leaves.

Juice of one lime

Mix it all up. Place in a covered dish and let sit for several hours to season. Serve with flax crackers, or nacho chips, or as a side to grilled chicken breast, or any other way you serve salsa. (on top of omelets?? YUM!)

ANOTHER way to have salsa:

I love to put my fresh salsa on a big green salad, or scoop it up with celery sticks, instead of salad dressing. It adds SO MUCH more wonderful fresh flavor to your chopped veggies!