Red Hot Salsa

• 2 cups diced (1/2 inch) tomato
• 1/4 cup finely diced jalapeno or serrano chile pepper (more or less depending on your tolerance)
• 1/3 cup coarsely chopped onion, put in a sieve, rinsed under cold tap water and pat dry
• 1/3 cup coarsely chopped fresh cilantro
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon salt
• 2 tablespoons fresh lime juice
• 3 tablespoons ketchup
• 2 tablespoons water

1. Mix all the ingredients together in a bowl.
2. Cover and refrigerate.

tomato, serrano chile pepper, onion, fresh cilantro, garlic, salt, lime juice, ketchup, water

Taken from www.foodandwine.com/recipes/aspen-2005-red-hot-salsa (may not work)