There are about a million salsa recipes, but I happened to prefer cooked ones. I've found that roasting the vegetables adds even more flavor.
4 ripe roma tomatoes
1 medium onion
3 garlic cloves, peeled
2-3 tablespoons Unflavored or Chipotle Olive Oil
1/2 teaspoon cumin
1 1/2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper.
Heat oven to 320 degrees. Place parchment paper on a baking sheet.
Cut tomatoes in half and place on the baking sheet cut side up. Cut the onion in several chunks and add to the pan.
Cut the tops off jalapenos and slice in half lengthwise. Remove the seeds and ribs. Place on the pan cut side up. Add the whole peeled garlic cloves.
Drizzle the vegetablea with the olive oil. Roast about 45 minutes or until the vegetables are somewhat charred. Let cool a few minutes.
Process the vegetables and remaining ingredients in a food processor until as chunky as you like your salsa.