Tomatoes (don't drain, but Pull them out of the juice) x Sea salt and fresh ground Pepper x Squeeze of lemon x Fresh cilantro leaves Pulse first 3 ingredients a little. Add remaining ingredients and pulse. Enjoy. Not necessary to roast, but extra delicious if you do. Just turn the peppers over a hot burner until skins turn black and blister. Peel most off as soon as they're slightly cool, but don't be over-fussy. The little black bits make the salsa look and taste just like the best restaurants'. *Susan says that Progresso brand is essential. She's tried others, but this makes the best.