Quick Salsa
By Ron Wade

1 twenty eight ounce can of whole or 8 chopped tomatoes, well drained
1/2 white sweet onion, finely chopped
1 jalapeno chili, finely chopped (seed and all)
1/4 cup fresh cilantro, finely chopped
1 tablespoon olive oil
2 tablespoon of fresh lime juice
1 garlic clove ground to a paste with salt
Chop each ingredient by hand or separately in a small food chopper. Mix with garlic, oil and vinegar and let rest for at least and hour before serving. Taste and adjust seasoning to your liking. Will keep covered tightly and refrigerated for several days. This does not compare with all garden fresh ingredients but it is a freshly made salsa you can enjoy all year long. Without fresh lime juice, this is just another canned salsa.