Salsa

• 3 medium tomatoes
• 1/2 medium onion
• 5 cloves garlic
• 1 jalapeno
• ~1/4 cup water
• 1 Tblsp. olive oil
• juice from 1/2 lime
• salt and sugar to taste

Peel and chop tomatoes. Peeling can be made easier by placing tomatoes for ~5s in boiling water and then shocking cold water. Finely chop onion and jalapeno. Mince garlic. Heat oil in medium sauce pan. When hot, add onion, garlic, jalapeno, and tomatoes. After about 1 minute, add enough water to achieve desired consistency. Simmer for about 10-15 minutes. The mixture should change colors from a orangey-red to a deeper red color. Add lime juice and salt and sugar to taste. Pour into a clean jar and let cool to room temperature before placing in refrigerator. Makes ~1 pint.