It's November already and still the summer harvest of tomatoes is yet to be used up. Having canned tomato everything over the past weeks, a fresh salsa sounded refreshing with much less fuss. This recipe can be elborated on with all kinds of fresh ingredients: corn, blackbeans, peach, mango, pineapple, red pepper, and the like. Use it as a base and throw in what's handy and the ammount of spice to your liking.
-5 cups chopped tomatoes
-1 tablesppon apple cider vinegar
-1 yellow or red onion diced
-1 bunch of cilantro
-3 cloves garlic
-1 teaspoon sea salt
-1 tablesppon fresh lemon juice
-1 small jalepeno without seeds(or with for super spicy
Whirl chopped tomatoes in food processor or blender, until all tomatoes are bite size, but not mush. Pour tomoatoes into large bowl and add aple cider vinegar, salt, and lemon. Throw onion, garlic, and jalepeno in food processor until diced fine and combine with tomatoes. Taste and adjust as needed. Refrigerate for up to two weeks.