Use what you have, there is no mystery to salsa so adjust the ingredients accordingly. Salsa can be very colorful or monochromatic, depending on the veggies you choose and it is easily reduced or expanded to meet your needs.
- 5 med-large tomatoes
- juice of 1 lime or lemon
- 2 bell peppers diced
- 2 tsp. vinegar
- small onion and 2-4 garlic cloves minced
- 2+ Tbs. chopped cilantro to taste
- 1 hot pepper, seeded and minced
- basil and oregano are good too!
- 1tsp. salt
- 1 Tbs. olive oil
Core tomatoes, cut crosswise and squeeze out seeds. Dice. Combine all ingredients except the oil and let stand for 30 minutes. Drain off excess juice and stir in oil.
I made a fresh salsa of a tomato, 2 peaches, a little onion, a small chili, and some lime juice and had it with grilled pork chops. It would have been great with salmon too.