Tex-Mex Tomato Salsa by Lynette Rohrer Shirk

Tomato salsa can be served simply with tortilla chips for dippers, or it can be used as a relish on tacos, eggs, soups, and more.

MAKES 3 CUPS

4 ripe tomatoes, seeded

¼ small red onion

1 jalapeño pepper

1 clove garlic, peeled

¼ bunch cilantro

1 tablespoon lime juice

1 tablespoon tomato juice

1 teaspoon olive oil

¼ teaspoon chili powder

Salt to taste

Dice the tomatoes and red onion and combine in a large bowl. Cut the jalapeño pepper in half, remove the seeds, and then dice the flesh. Add to the bowl.
Mince the garlic clove, chop the cilantro, and add them to the bowl.
Add the lime juice, tomato juice, olive oil, chili powder, and a pinch of salt. Stir well, taste, and add more salt if needed.