FRESH SALSA (Rob Allison's)
I start with 3-4 fresh tomatoes chopped into large chunks and the remaining ingredients are to taste: sweet onion (about 1/2 an onion), garlic (3-12 cloves), hot peppers (how hot do you want it?), green pepper (about 1/2 to a whole), yellow pepper (1/4-1/2), red pepper (1/4-1/2), green onion (3-5), basil 5-15 leaves), cilantro (1/2 -1 bunch), the juice of 1 lemon, the juice of 2-5 limes, salt and pepper. You can add chopped celery and/or carrots to taste for more "crunch". Refrigerate for 1 hour. Use within 2 days. I like to serve it as a topping over sliced pork loin.
Fresh Salsa recipe from the November, 2007, Menu Minder. Issue #289.
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