[quote=Marko;529290]Sounds good! I like to use fresh tomatoes that are finely diced. I then add a little salt to them, stir, and hang them in a strainer to bleed some of the water out of them. This prevents a watery salsa. Next I transfer that to a bowl and add minced garlic, minced red onion, olive oil, tons of cilantro, tons of parsley, tons of fresh lime juice, sugar and pepper.
Add minced jalapeno if you want it hot.
I make a salsa quite like this, although I use serranos instead of jalepenos. My son-inlaw is from Mexico City and he roasts his veggies in a dry hot fry pan 1st. Just to slightly burn the outside, but still crispy. I take the lazy way out. Every deli in Mx. has a salsa mexicano that changes slightly from day to day, depending on the cook. Always good!