This recipe is from WIC
3 tomatoes, chopped into tiny pieces
1 onion, chopped into pieces
1 clove of garlic, minced
1 tablespoon lemon or lime juice
Fresh or dried cilantro to taste (half a bunch of cilantro is good!)
Optional for those who like their salsa really hot: dash of tobasco sauce
Combine all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips or vegetables, or place on top of cooked meats.
Food safety tip: never leave salsa out for more than half an hour unless serving dish is sitting on ice.