Storch'S Salsa

• 4-5 medium tomatoes. I use the hothouse tomatoes from the store that are still ont he vine. They always look and taste better. Obviously if you get big ones, you don't need as many.
• Bunch of cilantro (I just wash it, chop off the top half of the bunch and process it. I don't pull the leaves off individually.)
• 1/2 med red onion
• juice from a lime
• jalapeno (halved, with most of seeds and innards removed. Obviously, the more you leave in the hotter it will be! Use both halves of pepper when processing though.)
• salt/pepper (probably use 1/2 to a tsp total)
• 2-3 garlic cloves (optional)

1. You don't have to use a food processor, but I do since it's faster and I can get a more even consistency. Anyway, I cut the maters up in 4-5 smaller pcs and process those alone first with a little salt. Move to another container. Then cut the onion up into big chunks, throw the bunch of cilantro, lime juice, pepper, salt and garlic if you want. Process until you have the consistency you want. The onion part is usually more coarse and less watery than the tomato part.
2. Combine the onion mix with the tomatoes, stir, taste, add more salt/pepper as you like and let it set for a few hours. The longer is sits, the better it will be!

tomatoes, cilantro, red onion, hotter, salt, garlic

Taken from www.epicurious.com/recipes/member/views/storchs-salsa-50095197 (may not work)