To make a refreshing and sweet salsa, combine 2/3 cup of grape tomatoes, 1/2 cup of chopped pineapple, three diced medium avocados and 1/2 cup of chopped onion in a mixing bowl.
Season the salsa with 1/8 cup of chopped cilantro, 1 tablespoon of lime juice, 1/4 teaspoon of garlic salt and black pepper to taste. Serve the salsa with warm lime tortilla chips.
To make a large quantity of mild and chunky tomato salsa for a party or for canning, pour 8 cups of peeled and chopped tomatoes into a large saucepan. Add 2 1/2 cups of chopped onions, 1 1/2 cups of green peppers and six cloves of garlic. Stir in a 15-ounce can of tomato sauce, one 12-ounce can of tomato paste and 1/3 cup of vinegar.
Season the mixture with 2 teaspoons of cumin, 2 teaspoons of pepper, 1/8 cup of salt and 1/3 cup of sugar and bring the salsa to a slow boil for 10 minutes.
If canning the salsa, seal it in jars and cook the jars in a water bath for 10 minutes. Puree the salsa before canning to create a smoother texture, if desired. To add some spicy flavor to the salsa, add a small amount of chopped fresh jalapeño peppers before cooking.
This recipe make 3 quarts, or 132 servings, of salsa.