FRESH SALSA

For some reason, I never have a problem growing tomatoes. In fact I always have an over abundance of them each year. I decided this year I wasn't going to let them go to waste and had really good intentions of canning salsa, spaghetti sauce and enchilada sauce with my little red friends. But then my past interfered. I HATED canning when I was younger. It was hot, sticky and messy. I wasn't very excited to get started. Especially with the thought of The Littlest Cowgirl and Buckaroo #4 trying to "help"! So once again, I chickened out was left trying to figure out what to do with them. (The tomatoes, not the kids.)
I started researching a few ideas on the Internet and decided to make salsa...and freeze it. I know it sounds weird, but I found out that it should only make it a little bit "juicier". I think maybe I can deal with a little extra juice in my salsa if I don't have to go through the whole canning process. I also decided to use my own fresh salsa recipe and to use my food processor instead of cutting it all by hand. The result was a delicious, restaurant style salsa. I usually prefer my salsa a little chunkier, but everybody else around here said they liked this a lot better. So I guess it all worked out in the end.

Fresh Salsa
5-6 tomatoes, chopped ( I usually like Romas the best, but you can use what you have on hand)
4 green onion, chopped
1 small yellow onion, diced 1 small can diced chilies
2 Tbs lime juice (it has to be lime, not lemon)
1 tsp cumin (or more if you'd like)
Salt to taste
Cilantro (optional)
Jalapeno peppers (optional)

Like I said, you can cut it all by hand or use a food processor depending on how chunky you like it.