Ingredients:
-one Tomato
-one 13.5 oz can of diced tomatos (aprox..... give or take some)
-1/2 onion
-salantro
- one-two peppers (your choice on how hot and what kind)
-Diced Galric or Galic powder
-Salt
-Crushed pepper (not the regular pepper, and not the crushed red pepper, black pepper)
1. I like to cut the onion first. I use about half of an onion, maybe a little more but not too much. Make sure to dice pretty good
2. Take the fresh tomato and dice it aprox. the same size as the onion you just diced
3. Open the diced tomato can, and drain all the tomato juice out of them. Now you want to cut the diced tomatos even finer, so it becomes a little chunky, but sort of a sauce as well.
4. Now the salantro is kind of tricky. Just grab the end where the leaves are and tear the tips off with you hand. It is ok to get some of the stem. I grab about a half of hand full or maybe a little more. It is best to test out little by little cuz you can always add more. Make sure to cut and dice the salantro before adding to the bowl.
5. Dice only one pepper first very finely. leave all the seeds in and everything else except the stem part. Grab a small piece of pepper and taste it, if it isn't too hot, cut the other pepper, if hot enough, or too hot, dont add the 2nd pepper.
6. Make sure to mix well with a spoon or spatula and taste it.
7. Now after everything is mixed up, add salt, Garlic, and the crushed pepper, in small incraments to taste test to your likings.
NOTE: dicing by hand is harder and takes longer than if you were to use an electric one. (pretty obvious)