Hot Salsa: Cut tomatoes in half and rub over box grater over bowl, so that the pulp goes in the bowl and you are left holding the skins (removes skin the easy way). Add chopped: white onion; jalapeno peppers, and cilantro. Stir in lime juice, dash of cumin, pinch of sugar, drops of evoo and balsamic vinegar, kosher salt, black pepper, dash of oregano, and, minced garlic. Mix together. Refrigerate for two hours and then test to see if any adjustments needed.