I don't give quantities because Mexican women don't measure their salsa ingredients. I could give you some, but you would be limited by that. Just be careful about the chiles. Keep in mind the tolerance of those who'd be eating it.

Just mix them, starting with the onions and tomatoes. The salsa should be highly aromatic. I've found that granulated garlic works rather well, but of course the fresh minced is best.

If you have any concern about how much to use, taste before going further, especially with the peppers. Some is an absolute necessity, but it can be only a small amount, not enough to be "hot" (chiloso). The FLAVOR it contributes, however, is essential. For people with low tolerance, try using a spoonful or two of pickled jalapeno juice - it won't be hot, but the flavor and aroma will be there.

Cover in the refrigerator (don't use foil), to give time for the flavors to blend.

Salsa is great the first day, better the second. The traditional way to eat it is with tostadas (corn tortillas fried in oil till crisp - don't substitute a bag of Fritos or nacho chips).

But I've used it atop fish, beef roast, as a sauce for any kind of taco, burrito or taquito, mixed into hot melted cheese (for a queso picante dip), and LOTS of other things.

Add some coarsely chopped avocado to your picante sauce, and you have glorious Guacamole!

Neither salsa nor guacamole is chopped or mixed in a machine. It is always done by hand. The machine mutilates the ingredients too much.

Submitted by: Holly B.