Meche, (pronounced may-chay) is my fishing partner's sister-in-law. She's from Mexico and is an excellent cook. She told me that her salsa, which always tastes wonderful, is never the same: Sometimes she has different peppers or tomatoes, a sweeter onion, etc. Perhaps that is why she was reluctant to share this recipe, which she says she got long ago from Fiesta Salsas and Dips. After much research I concluded that "salsa" is a Mexican or Spanish word that means "chop things up pretty fine, add lime juice and salt and stir. Enjoy." There are salsas made with pineapples, peaches, pears, persimmons, bananas, beans, corn, peas, apples, raspberries and dozens of other ingredients. Incidentally, Meche says that the one essential ingredient in every salsa she makes is freshly squeezed "limon" or lime juice.

INGREDIENTS:

4 medium tomatoes
1 small onion, finely chopped
2 to 3 Jalapeno peppers or Serrano chiles (stemmed/seeded/minced)
1/4 cup chopped cilantro
1 or 2 cloves garlic, minced
2 tablespoons lime juice (fresh/squeezed)
Salt
Coarsely chopped avocado (optional)

PROCEDURE:

Cut tomatoes in half, remove seeds
Coarsely chop tomatoes
Combine tomatoes, onion, peppers, cilantro, garlic and lime juice in medium bowl
Add salt to taste
Allow to rest in refrigerator at least 4 hours before serving.

NOTES: You can replace some of the hot peppers with green bell peppers for a milder salsa or use a serano pepper for a hotter version. We often use an extra clove of garlic.and extra cilantro. In the winter when the tomatoes available in Wisconsin are not vine ripened, I add about 1/3 tsp. sugar, which seems to bring out the flavors. This salsa tastes even better on the second day.