There's nothing like good homemade salsa. This recipe is the result of years of fine tuning - hope you like it!

• 3 or 4 medium tomatoes
• 1 medium onion
• 1 clove of garlic (or two if they are real small)
• 1/2 tablespoon of salt
• 2 Tablespoons of fresh-squeezed lemon juice
• 1/8 Teaspoon of comino seeds
• 1/2 to 1 "bunch" cilantro
• 8 to 12 Serrano peppers
• 1 to 2 Habanero peppers

It helps to have a food processor. A blender may do the job fine, but bear in mind that the goal is to chop each of the ingredients, not make them liquid. A citrus juicer is the ideal tool for juicing the lemons. You may also want to have a garlic press, cutting board, and good knife nearby.

First, rinse all the vegetables in cold water. Peel the outer skins from the onion and cut it into pieces that your food processor can handle. Add the freshly-squeezed garlic, lemons, salt, and comino. Pluck the leaves off of the cilantro and add to food processor mixing bowl. Cut the ends off all of the peppers and add them as well.

Start the food processor and chop until the ingredients are mixed and fairly well chopped.

Cut the stems or any spots from the tomatoes and cut them into pieces you can fit in your processor. Using the lowest speed, chop and combine the tomatoes. Do not run it for too long! This is critical, and it's easy to make tomato soup during this stage -- so be careful.

The salsa can be served right away or the following day. Right away, the flavors are more individual, but after a day in the fridge, the flavors have combined and smoothed a little. I personally like it both ways.