Salsa Fresca

Here's my salsa recipe. Amounts always vary, so just use as a guideline.

Approximately equal portions of tomatoes, onions and anaheim chiles, all
roasted, peeled and diced. (Go heavy on the tomato if anything.)

For proportions, let's assume you have 4 cups of the preceeding. To it, add:

1-2 cloves garlic, finely diced (and roasted if desired)
2 tbsp. cilantro (more if you eat the salsa with red meat)
1 tbsp. lime juice (or the juice and pulp of 1/2 of a lime)
1/8 to 1/4 tsp. cumin, depending on the fullness of the tomatoes' flavor
1 jalapeno (for my wife, more for me), finely diced
salt to taste

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html