Salsa

• 12 ounces ripe plum tomatoes
• Several sprigs cilantro to yield 3 tablespoons, chopped
• 1 large clove garlic
• 1 tablespoon balsamic vinegar
• 18 to 1/2 teaspoon hot-pepper flakes

1. Wash, trim and cut tomatoes into small chunks.
2. Wash and chop the cilantro; mince the garlic.
3. Combine all ingredients in a small bowl.

tomatoes, cilantro, clove garlic, balsamic vinegar, hotpepper

Taken from cooking.nytimes.com/recipes/9243 (may not work)