by Daniel Bentley

Created on: October 25, 2008

When I make Tex-Mex style foods for supper, such as taco salads or enchiladas I always buy some chips to go with it but I like to make the salsa myself. It isn't very complicated but I've practiced it and tried different combinations to the point that I'm content with the recipe I use now.

Dice up two fresh tomatoes/Dice half a white onion into fine bits/Dice up a fresh juicy bundle of cilantro into a fine mulch/Cut one jalapeno in half(long ways) and gut the seeds and inner lining, cutting the remainder of the jalapeno into very fine bits(tedious, however purposeful, in the sense that equal distribution is very important when using a spice with a strong flavor)/Scrape everything you have prepared into a large bowl and squeeze it all together with your hands for approximately five minutes/add a teaspoon of sugar(yes.....sugar) and a teaspoon of fine rosemary. mix it up and it is ready to be served!

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