Simple Salsa Recipe

What makes a salsa good? And fast? Sometimes things are good just because they're fresh, just because they're simple, and not more complicated than they have to be. I'm Italian-American, I don't claim authenticity, but I do know my way around a tomato, I sure like heat, and when I want to eat I certainly don't like to wait. That's why I love this salsa recipe. It's bright. It's sweet. It's tart. It has a little bite. You can make it in about ten minutes. And it's better than anything I've ever bought in a store. I'd drink this stuff. And it doubles as a spicy gazpacho. What's not to like?