My sister-in-law Bernie gave me this fresh salsa recipe.  It is really easy to make and has only four ingredients.  The fresh taste depends largely on the quality of the tomatoes so I am tempted to say that if you cannot find good fresh tomatoes then forget about making this salsa.  But I leave that up to you. Ingredients: 2 Medium sized fresh tomatoes ⅓ of a medium sized onion 1 green onion/scallion 1 tablespoon fresh cilantro leaves/stalks        1 pinch of salt Chop/dice the tomatoes into whatever size you like your salsa tomatoes to be.  Dice the onion into really small pieces, smaller than the tomatoes is what I prefer.  Chop the scallions into ¼ to ½ inch sections and chop the fresh cilantro finely.  Combine everything at room temperature and let it sit for a few minutes for the flavors to combine. All these quantities are approximate; you may adjust everything to suit your taste.  Salsa is perfect for experimenting, so I offer these extra optional ingredients to try: 1 fresh garlic clove, peeled and minced fine 1-2 teaspoons lemon or lime juice 1-2 teaspoons vinegar 1-2 Serrano chili peppers ½ of one fresh ripe mango, peeled and chopped 1 ripe peach, peeled, diced with pit discarded ¼ of a can of black beans, rinsed and drained ½ can crushed pineapple Vivian Howard Watermelon Peach Salsa 4-5 medium peaches, diced.  I use frozen. 1 tablespoon chipotle in adobo, from a can, for heat.  May substitute dried red pepper flakes or jalapeños. 2 cups watermelon, peeled and diced ⅓ cup green onion, sliced thin 3 tablespoons lime juice 2 tablespoons fresh mint, chopped 3 tablespoons cilantro leaves, chopped Salt to taste Combine all and chill for 30 minutes before serving.