Store-bought salsas are generally quite good (I always have some on hand, both for using as a dip and as a shortcut to great flavor in recipes). However, for an occasional treat, nothing equals homemade salsa, especially one made with fresh tomatoes. Serve with tortilla chips or as a condiment with Mexican-style dishes.
Cooks' Note
The use of one jalapeño will result in a hot salsa, while two will make this fairly incendiary. Those with more experienced palates are free to use as many jalapeños as they’d like. Store remaining salsa in an airtight jar. This will keep for several days, but it’s best fresh.
