A Gringa's Homemade Salsa

I love salsa. However, the stuff you can buy in stores is much too watery for Navajo Tacos. So I made my own. I tried to follow a friend's directions for making it from memory...all I remember was him saying "throw in a little of this and a pinch of that". As a native Californian, he's more authentic in the Mex arena than I am (ye olde Yankee). I went with my memory anyway. It turned out pretty good. Even my friend who grew up on a cattle ranch in Hill Country and ate Mexican food made by Mexicans her whole life thought my salsa was fairly decent. So there...even a Yank can make a half-decent salsa. I'm feeling like less and less of an imposter as the years go on!

6 ripe Roma tomatoes, or 1 dry pint grape or cherry tomatoes
1/4 cup chopped fresh cilantro leaves
1 medium minced shallot
1 small jalepeno pepper, seeded and minced (or more to taste)
juice of 1/2 lime, plus more to taste
salt to taste
a couple of shakes of Tabasco Green Pepper Sauce to taste

Wash, halve and gut the tomatoes (I like using yellow tomatoes). Chop them and put them into a medium bowl. Add the cilantro, shallot, jalepeno, lime juice, salt and Tabasco. Toss and taste. Adjust the lime, salt and jalepeno to suit your tastes. Make a couple of hours ahead of time, tossing at regular intervals. Serve the same day you make it.