Organic caned tomatoes.(2?)Section (roasted is best) Fresh whole chilies,Jalapeno,Passilla,or what ever kind you like. Garlic bulbs,2-3. 2-3 thin skinned Limes. Chili-garlic sauce,Tabasco,Cayanne. cilantro, Onions 2-3 medium(White or Red)Cumin seeds,Oregano(Mex is best.)Warning,taste jalapenos for heat content, some are killers.

In toaster oven(350)place chilies and Garlic(Top1/4sliced off)on sheet and roast about 25mins.Until Garlic is soft. Drain tomatoes. section onions and chop fine in food processer. In large bowl 1 bunch chopped cilantro,juice and zest of limes. Roast cumin seeds in med hot pan,grind in coffee grinder. Seed chilis, chop garlic and jalapeno finely. Passillas chopped roughly. Mix gently. This is a pickled dish that will last for months in glass and refrigerated. If it seems to hot at first it will mellow to perfection. The amounts are open but about 50/50 onion to tomatoes. Thin with reserved tomato juice. This salsa should not be too tomatoesk.