Fresh Salsa

My youngest boy LOVES salsa. Must have something to do with all the Mexican food I ate during my third trimester (after the puking stopped). Usually it's the thinner restaurant style. Today I made a chunky pico de gallo style and figured he wouldn't touch it with visible tomatoes and peppers in it. To my astonishment, he inhaled it. If salsa gets him to eat more veggies, I might make this every week.

1/2 sm sweet onion, chopped
2 t garlic, minced
1/2 green/red bell pepper, chopped
1/4 c fresh cilantro, chopped
1-2 fresh Jalapeno Peppers (to taste)6 fresh tomatoes, quartered (or diced)
2 t olive oil
2 t red or white wine vinegar
1/2 lime, juiced
1/2 t salt
Sugar (to taste)

OPTION #1 DIRECTIONS - Restaurant Style
1. Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, garlic, sugar, and salt.
3. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

OPTION #2 DIRECTIONS - Pico de Gallo
1. Place finely dice onions, bell pepper, cilantro, jalapeno peppers and tomatoes. Toss together.
2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, sugar and salt.
3. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

VARIATION:

• If you like a bit milder/smokier taste (which I do) you can saute the onions, peppers, and garlic before adding. Makes the onions a little sweeter.
• Add a bit of FRESH (or frozen if no fresh is avail) corn and it's a sweet taste to top it off.