Ryan's Fresh Salsa

4 medium tomatoes (for thicker salsa use 6 roma tomatoes)
1/2 small white or yellow onion
1 jalapeno pepper
2 cloves of garlic
1/4 cup chopped cilantro
1 pinch of oregano
salt to taste
splash of lime juice

Fill a medium sauce pan half way with water and bring to a boil. Once boiling, place the tomatoes in the water. Boil the tomatoes until the skin just barely begins to crack (about 6 minutes.) Place the onion, garlic, jalapeno,, cilantro, salt, and oregano into a blender or food processor. Place the cooked tomatoes on top and blend until mixed, but not smooth. Taste and salt as needed.
For chunkier salsa, add some extra chopped onion or cilantro after it is blended.
Salsa needs some time to reach it's potential. Place it in a container and place it in the fridge about 1/2 hour before serving. Enjoy with your favorite chips or Mexican Dish.

*A note about mild/medium/hot salsa: If you want a mild salsa, then slice and remove the seeds from the jalapeno. Try not to touch the inside with your hands. A spoon works well. For medium salsa, boil the jalapeno with the tomatoes. This will help leach some of the heat out of the pepper. Add it to the blended ingredients in parts starting with 1/2 until desired heat is reached. All jalapenos are not the same. Sometimes 1/2 will be enough, sometimes not. For hot salsa and the best flavors (according to Ryan Rowan), add 1 to 2 jalapenos. Always remember to remove the stems.