In article > , DG
> wrote:

> Can anyone help me make a fresh salsa? The main part I am confused about
> is what kind of tomato I should use (what species), what preparation
> (boiled, peeled, chopped) and if it needs to be cooked at all. I am


Roma tomatoes work best, although any kind will work. If not using Romas,
let the tomatoes drain in a colander after dicing. Do not boil or peel
them or cook them in any way.


> trying to mimic the excellent fresh salsa I can buy at the grocery store,

Homemade is better, because the tomatoes don't get mushy. That also means
you need to use it quickly, though.


> which is also quite similar to those you get in restaurants. Other
> ingredients I will use are garlic, cilantro, onion, chilies, and that's
> about it. Am I missing anything?


I like a little lime juice.


> I am confused how to make it, and especially, how to use the tomatoes.


Just cut everything up and mix.

--
Dan Abel
Sonoma State University
AIS