"Fresh Tomato Salsa" (page 567) is so easy to make, and perfect for those who prefer chunky salsa over blended styles. This salsa is a flavorful combination of Roma tomatoes, hot chili, red onion, fresh garlic, cilantro, lime juice and salt. I left the salt out as the bold flavors stood on their own. Not one change was necessary to keep this within the McDougall guidelines. This is great for Mexican meals, baked potatoes, dipping crackers, chips, or tortillas into, on steamed vegetables, in soups, just about anywhere you crave these flavors. Make it as spicy or mild as you like by controlling the amount of chili you add. I used one serrano, and it was the right amount of heat for our tastes.