Fresh Garden Salsa

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During the late summer months, when the tomatoes, chiles, onion and garlic are all starting to ripen, I can just about live on this stuff.

It was actually a bit of a freak chance that I discovered how much better this salsa was when using cherry tomatoes. They were the first to ripen a couple of years ago, and the extra sweetness combined with the thin skin and small seeds made for a really wonderful salsa.

Preparation Time:
0.25 hours

Ingredients

  • 2 cups chopped tomatoes, preferably sweet cherry tomatoes, including seeds and juice.
  • 1 medium/large red burgermaster or walla walla onion fresh from the ground, chopped
  • 2 homegrown hot garlic cloves (about the size of 8 store bought cloves), minced.
  • 2-4 jalapenos, chopped. Seedpod removed, veins and some seeds left in.
  • 2-4 fresno chiles, same as above.
  • 1 handful of cilantro, chopped.
  • Juice of 1 lime.
  • A couple of splashes of brown rice vinegar.
  • 1 tsp of salt to draw out the juice. Add more to taste later.
  • A few dashes of chipotle powder and whatever other ground chiles strike your fancy
Cooking Instructions
Chop everything up and mix it together in a bowl. Let it sit in the fridge for 3 hours and you will be in salsa heaven. By the next morning it will be even better.
Notes
If you like a little more or less heat, go ahead and play with the selection of chiles that you use. Go ahead and play with the amounts of different ingredients, as this recipe tends to vary according to what I happen to pick on any given day.