Fresh Salsa

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Mexican food...what isn't there to love?
Being a missionary in Africa, I'm not talking about the authentic stuff. I've never had that!
I'm talking about good ol' tacos, burritos, fajitas, and most importantly, chips and salsa!
I think the first ten pounds I gained after being married was all from chips and salsa {okay, maybe a little cheese dip, too}!
Fast forward a few years to Ghana.....not a tortilla chip or salsa in sight.
And then......
an ex-pat told me to try green plantain chips.
Were they exactly like tortilla chips?
Nope.
Would they do the job?
Yep!
Now what about that salsa???
I found this fresh salsa recipe in my Cooking with Spices for Dummies cookbook, and it's been a family favorite ever since!
4-5 medium tomatoes, chopped, about 2 cups
1 small red or yellow onion, chopped, about 1/2 cup
1 plump clove garlic, minced (add more to your taste)
2 Tbsp. fresh lime or lemon juice (bottled will do in a pinch)
2-4 jalapenos, serranos, or chili peppers, seeded and minced, or to your taste,
     or 1/4 to 1/2 tsp. ground cayenne pepper
1/2 tsp. salt, or to your taste
1/8 tsp. freshly ground black pepper
1/8 tsp. ground cumin (add more to your taste)
1/4 c. minced fresh cilantro or flat-leaf parsley, or 1/8 c. dried parsley

Combine all the ingredients in a medium-sized bowl. Stir to mix. Check spices to taste. Cover and let stand at least 30 minutes before using (in or out of refrigerator according to your preference).

Variation: Add 1/3 cup cooked black beans; or 1/2 cup diced, peeled cucumber; or 1/2 cup diced avocado.