Salsa Mexicano

Latin American salsa is used more like a condiment than as a chip dip like we North Americans use it as. The closer to the equator you go, the more salsa is respected and revered. You dance the salsa, eat salsa in the morning on eggs, and in the country I lived in, even catsup is called salsa. Put A-1 on a steak? Yeah, right. Pass the salsa. Down there, salsa rules and comes with a spoon. When you crave a fresh salsa for huevos rancheros or whatever tickles your fancy, grab your blender and get to work: (makes approx. 3 servings)
3 large beefsteak tomatoes or any variety
Half white onion
1 clove garlic
3 tbls fresh cilantro
Half a hot red pimiento (depending on how spicy you like it)
Juice of a 2 small limes
1 tbls salt
Optional flavors of salsa to add in:
3 apricots
Small can of peaches
Half cup fresh pineapple
Dried roasted tomatoes
Throw lime juice and smallest items first into your blender and pulsate on low until the ingredients are barely chopped to your liking adding larger ingredients as you go. Cover for an hour to let flavors melt together. Add one more splash of lime juice on top before eating. Turn up the salsa music!!