To make fresh salsa, you will need tomatoes and peppers, any kind or colour. I like to use an assortment of pepper varieties because I like my salsa to be pretty. I like to use a spicy pepper because my husband, Graham, likes his salsa HOT.
You’ll also need an onion, lemon or lime juice and salt and pepper to taste. If you like cilantro, or have it growing in your garden, it’s great to add to a fresh salsa. I hate the stuff, personally, so I don’t use it. Sometimes I’ll chop up some flat-leaf parsley to add a hit of green to the bowl.
The recipe is slightly different each time I make this. The last time I made it, I used one each of Golden Marconi and Purple Beauty peppers, two Oxhearts and one Paul Robeson tomato, half a white onion, salt, pepper and the juice of half a lemon.
Simply chop everything up (wear latex gloves when cutting up hot peppers or risk burning your hands), toss in a bowl to combine and wash your hands thoroughly to prevent the condition I call “hot pepper eyes of fire”. Allow the flavours to mellow together for an hour or so. Even if you can’t wait that long, this will still be tasty. We eat it with multigrain corn tortilla chips.