Fresh Summer Salsa

3 1/2 cups peeled, seeded, chopped ripe tomatoes1 medium sweet onion, chopped1 cup finely diced sweet bell pepper, any color1 jalapeno pepper, minced2 large garlic cloves, minced1 teaspoon salt1 tablespoon distilled white vinegar1 cup chopped fresh cilantroPlace all ingredients in a medium glass or ceramic mixing bowl. Stir together until well combined. Cover and let sit at room temperature 1 to 2 hours before serving to let flavors combine.Makes about 6 cups.Cook's notes: A single jalapeno delivers sufficient heat for most folks, but I like to add another. To boost the heat even more, substitute two or three serrano peppers, chopped fine, for the jalapeno. Remember to use caution when handling hot peppers: keep hands away from your eyes and face, and wash hands well with warm soapy water. Nutrition values per tablespoon: 3 calories, trace amount fat, 0.6 g carbohydrates, 0.2 g fiber, 0.1 g protein, 0 cholesterol, 27 mg sodium.