1.Briefly rinse the chile under cold water and pat it dry. Seed and Dice the chile and add it to the bowl. You can also roast the chiles for a smokier flavor. Use one jalapeño for mild salsa or 2-3 jalapeños or one serrano chile for medium salsa. For hot salsa, use 5 jalapenos or 2-3 serrano chiles. For extra hot salsa, use one habanero
2. Seed and dice the tomatoes and add them to the bowl. Use 6-7 medium sized tomatoes or 5 large ones.
3. Chop up your onion and add it to the bowl. Use one small/medium one or half of a large one.
4. Chop up the cilantro and add it to the bowl. Get the leaves off by inserting your fingers (like a claw) into the bunch and pulling the leaves off as you pull your fingers out. When you have the majority of the leaves off, chop them up and add them in.
5. Add about 1 Tablespoon of fresh squeezed lime juice. If you have to, you can cheat and use the bottled lime juice. If you don't have lime juice available at all, you can use 1 1/2 teaspoons of white vinegar.
6. Add in about 2 Tablespoons of chopped garlic. That should be approximately 5-7 cloves, peeled and finely chopped.
7. Add salt. I like to start out with one teaspoon first. Then after I mix all the ingredients I will usually add one more. Keep in mind what you're serving it with, tortilla chips will add additional saltiness on there own.
8. Mix up all the ingredients by folding them together until they are evenly distributed. Depending on the size of the produce used this recipe will yeild about 3-4 cups of finished salsa.