Salsa I

Dice the 2 large ripe tomatoes into small, uniform pieces, removing excess seeds if desired to prevent the salsa from becoming watery.

Chop the 1 medium onion into fine pieces, aiming for a size similar to the diced tomatoes for even distribution.

Mince the 1 to 2 garlic cloves finely, breaking down the pieces so the garlic flavor distributes evenly throughout the salsa.

Prepare the 6 to 10 small green chilies or jalapeno peppers by removing stems and seeds, then dice finely—wear gloves or wash hands immediately after handling for safety.

Combine the diced tomatoes, chopped onion, minced garlic, and diced peppers in a medium bowl, stirring gently until all ingredients are evenly mixed.

Taste the salsa and adjust seasoning as desired with salt, pepper, or additional minced garlic or cilantro if available.

Serve the salsa immediately for the freshest flavor, or cover and refrigerate until ready to use—the flavors will meld and strengthen after a few hours.