Chunky Tomato Salsa

Salsa is another of my favorite Mexican dips and is usually served as a complimentary appetizer at every Mexican restaurant here in the US.  I have developed my own personal recipe for salsa based on what my family and I like.  Mine is a cooked salsa using fresh tomatoes (perfect if you have a large garden!).  You can add spices and veggies as it suits you and depending on how spicy you want it to be.

To make my version of salsa, you need:

5 or 6 roma tomatoes (or similarly-sized ones), diced
1 small onion, diced
1 red bell pepper
1 - 2 tbsp lime juice
1/4 tsp garlic powder
1 banana pepper, seeded and minced (didn't use this time, but have in the past)
3 jalapeno peppers, seeded and minced (didn't use this time, but have before)
1/4 tsp salt
1/4 cup crushed tomatoes (optional, but I like to add them)

Place all ingredients except the crushed tomatoes in a medium saucepan and simmer over medium heat till most of the liquid is gone.  This can take anywhere from 30 minutes to an hour, depending on how juicy your tomatoes are.  If your tomatoes just don't want to dry up, you can add tomato paste instead of the crushed tomatoes.  I had to do this the last time I made it, but it tasted just fine!