This is my own concoction, and its flexible. I make it with Muir Glens
Fire-Roasted Tomatoes, which, IMO, are simply fantastic. Obviously, the
chile, cilantro, onion, and garlic are all to taste, so play around
until
it's YOUR salsa.

Judy's Fire-Roasted Tomato Salsa

Two jalapeño chiles or one serrano chile, seeded if you wish (use more
or less depending on your interest in heat!)
Half of a standard size white onion
2 cloves garlic
One 28-oz can Muir Glen Fire-Roasted Diced Tomatoes
Fresh cilantro - as much as you'd like - washed and patted gently dry.
I think you need at least a few tablespoons; it must be fresh!
Juice of one half of a lime
Salt to taste - don't be afraid to use it!

Put the chilies, onion, and garlic in the food processor. You can add a
little of the salt at this time to help with processing if you want.
Process the items until they are coarsely chopped. Then add the tomatoes,
cilantro, lime juice, and some salt to the bowl and process until it's the
consistency you like. I like it pretty well-processed, but it's all up to
you! Taste, and add more salt and lime juice if needed.

Note: Sometimes I like to very finely dice the onion by hand and mix it in
after everything else is processed - gives it a different, very nice
texture.


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