Title: Salsa Ranchera From Robert Dionne
Categories: Salsa
Yield: 4 Servings

1	lb	Tomatoes
1/2	c	Finely chop onion/scallions
1	ts	Minced garlic
1/2	tb	Finely chopped hot pepper
1/4	c	Chopped cilantro or parsley
1	ts	Salt
		Lime juice to taste

1. Halve tomatoes and remove the seeds and juice. Finely chop the pulp and combine with the remaining ingredients. The "heat" of the salsa depends on the type and amount of hot peppers you use.

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