• 1 1/2 lbs. diced ripe tomatoes (Roma tomatoes are great)
• 1 Jalapeño chile, remove the white ribs, the seeds and mince the chile
• 2 Serrano chiles, remove the seeds and mince
• 1 small miced red or sweet yellow onion
• 2-3 cloves of minced garlic
  
• Approx. 1/4 cup chopped fresh cilantro
• ? teaspoon cumin powder (optional
• fresh ground pepper, to taste
• lime juice, to taste
• sugar (optional)

Place tomatoes in a colander over the sink (or bowl) and let drain for 20~30 minutes.
Discard the juice and transfer tomato to the bowl. Add the rest of the ingredients and stir to combine. For more heat, include both the ribs and seed of the chilies.
This is where I add the cumin. Adjust the flavor with lime juice, salt and pepper. Measurement of the lime juice will depend on your preference and also the ripeness of both the tomato and lime. If the tomato is too acidic, add a little sprinkle of sugar to balance things out.
The fresh salsa should be covered, and placed in refrigerator for 30 minutes. Doing this will allow the ingredients to marry, creating a more intense and well-incorporated flavor. Serve with chips & guacamole, atop of your favorite grilled fish, burrito, beef tacos or anything for that matter; the possibilities are endless.