Fresh Salsa

I have been making a lot of salsa lately. There is no secret to this recipe, it is just a list of ingredients which you eyeball and adjust to taste, but my family seems to think that I am the master salsa maker and requests salsa every time I make it (and frequently when I don't). So, here it is...my not-so-secret formula for delicious fresh salsa...just make sure you have a couple bags of chips on hand! Also, a stipulation, use your own jusgement and make sure to taste test as you go because all my measurements are approximates and based on a GIANT batch for freezing.

fresh tomatoes: I like to mix different varieties - for a large batch to freeze, I usually combine a large heirloom or two, 1-2 handfulls of cherry tomatoes, and chunky pear and roma tomatoes which I chop by hand and add at the very end after the other stuff is blended (Before I got into gardening, I used to use 1 can of whole tomatoes, drained, and it was pretty tasty too)
cilantro : I use 1/2 the bunch that you buy in the store or a fistfull fresh from the garden (I usually cut off the long part of the stem so that the bunch is mostly leaves.)
green peppers (or red or yellow or whatever) - 1-2 medium-sized
onion - 1/2 of a large onion - or more if you like onion
minced garlic - 1-2 heaping spoonfulls
kosher salt - 1 tbsp.-ish
lime or lemon juice - just a small squirt, maybe 1 Tbsp.

Add onion, green pepper, garlic, cilantro lime juice, salt and 1 juicy tomato to a food processor (I have been lazily using a vita mix for this, because it holds a lot more than my food processor, but the result is much more liquid salsa) and blend. Add remaining tomatoes and do another quick blend. If you like chunky salsa, cut a couple tomatoes and part of your pepper into larger chunks and stir in by hand at the very end.