Dale's Salsa

VEGETABLE PREPARATION Wash all vegetables. Cut the the tomato stems out of each tomato and then cut the tomatoes in quarters. Peel the onions and then cut them in quarters or eighths. Cut the stems off of the cilantro bunch. Cut the stems and tips off of the chills, and then cut them in half. Cut the limes into small wedges. CHOPPING Using a salsa maker or chopper, insert a handful of tomatoes. Then add some onions, about half as much as the tomatoes that were added. Tear off a small handful of cilantro and add it. Add 2 chili halves. Squeeze in a wedge of lime and then shake in some garlic salt and pepper. Turn on or turn the crank on the chopper. Chop the ingredients into small, firm pieces. Be careful not to over chop, which will cause the mixture to get mushy. Empty the chopped mixture onto a couple of paper towels, fold the edges of the towels over the top and then press lightly to squeeze out some of the juice. Leave it in the towels until the next batch is chopped, and then empty it into a bowl. Continue making batches the same way until the vegetables are gone. For people who want a milder salsa, you can add only 1 chili half to each batch. Or you can make two separate batches, one spicy and one mild. I think that this salsa is best enjoyed with home made tortilla chips. If you are using store-bought chips, regular unflavored ones seem to taste best. Enjoy!