Yummy, Classic Red Salsa

1/2 large onion OR 1 small onion 1 or 2 large garlic cloves, chopped (to your liking) 1 or 2 hot chile pepper, such as jalapeno (you can use just a tiny bit if you don't like too much heat) 1 (14 ounce) can diced mexican style tomatoes, undrained 1 (14 ounce) can diced tomatoes 1/2 cup cilantro, leaves and soft stems juice of one lime 1/4 tsp. salt OR to taste

Place the ingredients in the bowl of a blender or food process in the order listed. Process until smooth, or chunky, depending on preference. This salsa tastes best within the first two days it is made. After that, you can use it in cooked recipes for up to a week. I usually do one small onion, one large garlic clove and do a handful of cilantro--about as much as fits between your pointer finger and your thumb. Don't forget to include the stems. This salsa is DELICIOUS!