I make this every summer just as soon as I have enough ripe tomatoes in the garden. Then I eat way too much of it. (I’ve long held the theory that germs can’t survive in a body that consumes lots of garlic, chilies, and onions! This gives me a good excuse to indulge. )
This is the recipe I’ve perfected over the years. It is very forgiving. You can use any type of tomato, or a blend of types. Make it as hot as you desire. Try different kinds of chiles. If I have gotten carried away and added too many, I sometimes add half a cucumber. Not traditional, but good. This lasts for a few days in the fridge, but usually disappears right away.
5 or 6 Tomatoes
1 or 2 Jalapenos
2-4 Cloves of garlic
¼ Red onion
Cilantro to taste
1-2 Tablespoons of cumin and oregano
1 Lime, juiced.
Finely dice the tomatoes, garlic, onion and cilantro. Add spices and lime juice. Mix well Get the bag of chips and dig in.