Tomato Salsa

I developed this recipe starting with a basic salsa recipe in a book called "A Well Filled Tortilla" - one of my favorites for mexican food.

2 or 3 ripe tomatoes
1 small white or yellow onion
1 small (or half a large) green pepper
2 cloves ogarlic
1 jalapeno pepper
.5 cup of fresh cilantro leaves
a teeny piece of lime peel - just the outer layer - chopped as small as possible

1 Tbsp tomato paste
1 tsp. balsanic vinegar
1 Tbsp. sugar
1/2 tsp salt (or more to taste)
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/4 c. water

Dice the tomatoes, mince the onion, mush (or press) the garlic, chop the green pepper, and combine them in a medium bowl.

Chop the stem off of the jalapeno, cut it in half and remover the seeds (leave them in for hotter salsa) finely mince the jalepeno and add it to the bowl with the other stuff

Add the remaining ingrediants and stir. Adjust salt, cayenne, and anything else you feel like to taste.

Often, the slasa needs a bit more water and a stir after 20 minutes.