Making salsa

Today at Wal-Mart, I was shopping in the produce section and a gentleman came up to me and asked if I had ever made fresh salsa. I told him I had. Then he went on to ask if he had the right peppers for it and he said he had onion and then asked what else he might need. I said that he might want garlic and cilantro. Well, then he asked how much of everything he should use. Then I told him, I would probably follow a recipe, at least the first few times you make it. He said that he had done a few searches on the internet and couldn't find a recipe. I said that I use a recipe from one of my cookbooks. Then I pretty much told him "good luck". Well, I thought in case he tried to find a recipe online again, I would post the recipe I use. Maybe it will come up in the search and he'll be able to use it!

Fresh Tomato Salsa (from Betty Crocker's New Cookbook)

3 large tomatoes, seeded and chopped (3 cups)
1 small green bell pepper, chopped (1/2 cup)
3 cloves garlic, finely chopped
1/2 cup sliced green onions (5 medium)
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeno chilies
2 to 3 tablespoons lime juice
1/2 teaspoon salt

Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.

A couple of tips: Use a food processor to chop everything but the tomatoes. I like the tomatoes chunky and cut by hand. Also, handle the jalapenos with plastic gloves or even a little sandwich bag over your hand. I speak from experience, it is not fun to get jalapeno juice on your skin, it burns and keeps burning for a few days.