Here's Frank's [experimental] July 4th Salsa Recipe
[curing in the fridge]:

6 medium plum tomatoes, diced.
1 small yellow onion, diced.
1 tbsp. finely chopped cilantro, from the herb garden.
1 tbsp. finely chopped basil, ditto.
1 tbsp. finely chopped parsley, ditto.
1 tbsp. crushed garlic, in water.
8 shakes cumin.
6 shakes crushed red pepper. [Sorry, forgot to buy jalapenos.]

Tip: If you're growing herbs and need to harvest, place clippings in glass jar w/lid. Add water and refrigerate — will keep at least a week or two.

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