Chop 5-6 Roma tomatoes, 1 small onion and 1/2 c. fresh cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 T .freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let the salsa sit overnight for flavors to meld.
Salsa recipe is published in our October, 2013 Menu Minder, Issue #360.