Just look at these bad boys. Yummy! I peel them, because that's just what we do. We peel tomatoes. And dice them. Roma tomatoes are good for fresh salsa because they're less juicy, but I use the regular kind too, and just strain the juice a little. Then you add your onion (red or yellow, doesn't matter, I've been on a red onion kick lately, so that's what I use), your jalapeno (I'm experimenting this summer in my garden with a new kind of jalapeno called "Mucho Nacho". The website said it has "less heat and more meat". I like it. It has that yummy jalapeno flavor, but doesn't knock you on your backside if you get a big bite of it.), and your cilantro. The cilantro I have to buy because it doesn't grow well in the summer. It just bolts way too fast.
So, once you got all that chopped up and mixed together, you add a little red-wine vinegar, salt, pepper and garlic powder "to taste". And I have to say, "to taste" is the operative word here. Because it's really very important that you really taste that salsa to make sure it's perfect. So, get out your big bag of chips and taste your little heart out until you are sure that the salsa is just right for your family. Even if it means going through a couple dozen chips in the process.