3 lg. ripe tomatoes, seeded & diced
1 lg. onion, chopped
3 jalapeno peppers, chopped, seeds reserved
3 cloves garlic, minced
2 tsp. lemon or lime juice
1/2 c. firmly packed fresh cilantro (coriander), minced (or snip with scissors) (3 tbsp. of dried cilantro can be substituted if fresh not available)
Salt & pepper to taste

Combine all ingredients in large bowl, omitting jalapeno seeds (or using less) to make a less spicy salsa. After stirring all ingredients together thoroughly, refrigerate overnight to allow flavor to develop. Mixture may be processed in blender prior to refrigeration if a less chunky salsa is desired. Great with corn chips.