Salsa
from from Provida Chat Forum member Sharky74 

Well, this is a recipe I usually don't give out, not that it's any secret, 
but Mom and I have made it for years.. 
I used to use canned, diced toms for the recipe, but now plan to use either 
fresh or canned w/o sodium. 

I use: 
Tomatoes 
Cilantro 
cerrano peppers 
jalapenos 
onion 
garlic 
green pepper 
lime juice 

There really ARE no amounts...usually with onion and green pepper, 
I use the whole thing...one or two cloves of garlic (i LOVE garlic!), 
and usually half of the jalapeno, I like it "medium" warmth..  I use 
more cilantro than most people, simply because I love it.  You just 
have to experiment with all of it...see what you like.  We usually make 
a batch, then taste it...add something here...you know...improvise.. 
I don't cook it, because I don't like the way "stewed" salsa tastes..blech!  
Because of this, it needs to be refrigerated...not sure how long it keeps, 
because i usually gobble it down so fast!!  

Teri