While I love to use my home-canned salsa or some Old El Paso when I run out, when summer comes I am all about the fresh salsa. It's crisp and it's crunchy and it just tastes better. You can make this recipe in a food processor, but I like to use my mandolin to keep everything crunchy. I also use a chopper, which comes in handy.
4 tomatoes, diced
1 red pepper, chopped
1 green pepper, chopped
1 white onion, diced
1 jalapeno pepper, seeds removed, chopped
1/2 fresh cilantro, chopped
1 fresh lime (lemon works too)(bottled juice will also work)
1 tsp salt
Toss diced/chopped vegetables together. Squeeze lime (or lemon) juice over mixture, add salt, and stir to combine. It tastes better if it sits in the fridge for a few hours before serving, but it's still a hit when I've made it just before serving.