Fresh Salsa

Are you another fan of the Farmer's Market? I just love the fresh tomatoes, peppers, onions and all the other veggies! To make this salsa, you must have fresh, preferably vine ripe tomatoes. I truly am going off memory with this side dish, so feel free to add/take out where needed... in fact, I may make this soon and revise my recipe.

Looks like Rick cleaned up the salsa!

Ingredients:

(can make double or half this recipe but usually its not worth making less due to all the chopping time; it's a good salsa to bring to a party)

• 6 medium to large sized tomatoes
• whichever pepper you like: 1/2 to 3/4 jalapeno, 1 green chile pepper, or 1 yellow wax pepper
• 1/2 onion (yellow, white, or red-- your choice-- I use white or yellow)
• 1/2 Bell pepper (orange or yellow add color)
• 3 tablespoons of cilantro
• fresh lime juice (1/2 or all of the lime's juice)
• sprinkle a handful of spices (I never like to dictate how much, taste until just right): cumin, salt, garlic powder, and cayenne or paprika for color and spice
• 1-2 tablespoons of white wine vinegar
  
• sometimes I add a little hot sauce if I want it extra spicy

Steps:
1. Dice the tomatoes
2. Chop all other veggies finely
3. Add lime juice, spices, vinegar and hot sauce (optional). Mix and taste, add more if needed.
4. Let stand (refrigerated) for a couple hours minimum. This is actually better the next day when all the spices and pepper sink in to the tomatoes.
5. Serve with your favorite tortilla chips and/or with tacos, enchiladas, or tamales.