Salt Free Garden Salsa

1 lb. or more of garden tomatoes or store bought Roma tomatoes if you are not growing any.

2 - 4 smashed / chopped / minced cloves of garlic, or 1/2 to 1 tsp. garlic powder or minced & dried garlic. Add more if you like !

1/3 bunch of Cilantro chopped.

1/3 - 1/2 sliced white, sweet, or red onion.

Ground black pepper to taste, start w/ 1/4 tsp.

1 Tbsp. (min.) ground cumin.

1 -2 Tbsp. lemon juice, (needed to add flavor & uses enzymes to "cook" the ingredients).

1/2 tsp. sugar, (helps to cut the acid)

Optional: 1/2 Tbsp. dried Ancho chili powder.

Must Have Heat ! That is, as much or as little from your choice: Hot sauce, Red Chilli Powder, Chopped raw or pickled peppers of your choice. It all depends on how hot or mild you like your salsa. I'm using 2 -3 chopped Jalapenos.

Either chop each component to desired size or toss everything into a food processor except the onion & peppers. Pulse to desired consistency. The intent is to produce small pieces of tasty vegetable matter that blend together without making mush.

Choosing the latter... hand dice the onion to size and finely chop the jalapenos. Add this to the pulsed mixture & let meld in the refrigerator for at least 12 hours, preferably 24.

Serving Size: Makes on jar

Number of Servings: 1

Recipe submitted by SparkPeople user BGRETZLER.