salsa.

I'm a big fan of fresh salsas of all kinds--tomato, pineapple. But, I also like "restaurant style" salsas. The kind served on the table with a basket of warm chips at your local no frills Mexican restaurant.I've started making it at home on occasion. Here's how I do it: 1 can of diced tomatoes, 1/4 of red onion, a large bunch of fresh cilantro, the juice of one lime, 1 whole jalapeno (seeds and pith included for spice), a dash of cumin, some garlic powder (you could substitute raw cloves here, but I can't eat raw garlic so I leave raw garlic out) and salt and pepper to taste.Throw it all in a blender and whir until smooth. Stores in the refrigerator for a long time, buy you won't keep it around.