My Recipes - Salsa Fresca

Besides photography, I have many interests.  One of those is cooking.  I love to cook and rarely use recipes (except for baking, of course).  I think not using recipes has forced me to become a better cook.  Figuring out what works together without someone else telling me so has made me truly think about combinations.  Spices and herbs are so important to a dish and once you learn the typical flavors of a particular cuisine, you can wing it.  
For example, I know when I make Latin food I will probably use cumin, cilantro, white onion, soy sauce and worcestershire sauce.  If I make cajun food, I will probably use thyme, bay, green onions, cayenne peppar and the "holy trinity" as my base (onion, celery and bell pepper).  Thai food, I will use some curry paste, limes, raw sugar, fish sauce, maybe coconut milk, maybe peanut butter, and etc.  You get the idea.
For a long time I watched cooking shows and learned techniques and ideas from them, but not necessarily recipes.  I hardly ever watch cooking shows now, but I learn from doing and when I want to know something new and specific, I look it up.
SO... I thought I might try something new on the blog.  I'm going to post a recipe from time to time.  My recipes probably won't be exact.  You will have to adjust according to taste, but all the ingredients will be there.  I'm trying to build a stock photo library and thought this would be a great way to motivate myself to take more food photos.
I lived in Central America, mostly Honduras, for a couple of years when I was in my early twenties.  I LOVE the food there and didn't just sit passively in the living room while the women cooked.  I got in the kitchen with them and made them teach me.  I have made my own adjustments on things but many of my "signature dishes" have a definite Latin flare.  And so, without further ado... Salsa Fresca, a crowd pleaser!

Tomatoes - 4-6, remove core and some of the juice and do a small chop, salsa will get more watery as it chills

White Onion - 1/2 or so, finely minced

Mild Green Pepper - 2 small, finely minced (not bell, see what is available at the grocery - if only hot peppers are available then remove seeds and ribs carefully, unless you want it spicy)

Cilantro - half a bunch, roll or squeeze together and finely chop

Lime - Juice of 1 to 2, to taste

Kosher Salt - 1 tablespoon, to taste

Cumin - 1 to 2 tablespoons, to taste (I like alot of cumin, but that's just me)

Combine all ingredients and chill for an hour or so.  If you get any ideas about using a food processor, I wouldn't.  My friend Courtney learned the hard way that you will end up with pink foam - unless you have an incredible processor.  Again all ingredients are to taste, so adjust as needed.  Enjoy!