Unpredictable Jalapenos

Making salsa is can be a simple or compilcated feat. Do I cater it towards others? Or only for myself? Tonight I decided to share and so I removed half the ribs and seeds from the jalapenos, a compromise. Last time I made salsa, I used a jalapeno from my garden and it was almost unbearably hot. It was a painful, searing, burning hot....so hot in fact, that it was nearly impossible to even touch the harsh texture of a chip to my tongue without wincing in pain. But as with good, hot salsa...the pain isn't enough to make you stop and you press on,  almost unconsciously, struggling through the agony. I tried to play it more safe this time. It was stil incredibly hot, maybe it's because the season for jalapenos is over? This jalapeno mystery remains unsolved...but after adding five more tomatoes, still very hot. At least for some. Not so much for me and definitely not for my Dad, who has been known to pour himself a bowl of salsa and eat it with a spoon - like soup.

So I've packaged a container for my Dad and kept some for myself. The recipe below is the result of many trial and error hours of tasting salsa in Mexican restaurants. It's evolved over the years. I'm strictly ANTI-canned tomatoes. I prefer no metallic, tin flavor with my salsa and because this happens with every can of tomatoes I buy, only fresh it is. I also am very anti-lime juice in salsa, I strongly believe this should be reserved for Guacamole. Fresh squeezed lemon juice is the only way to go.

Fresh Salsa

Four large, ripe tomatoes, cut into quarters

Half of a red onion, also cut into quarters

Juice of 2 small lemons

1 jalapeno (Ribs and seeds removed? You decide.)

Small handful for fresh cilantro

Salt to taste
The tiniest pinch of sugar.

I throw tomatoes, onion, jalapeno and sugar into blender/food processor and chop fine. Then add salt, lemon and cilantro...stir and eat.