Salsa is the best snack. It's heathy. You can use it in all kinds of foods.....plus it just tastes like party in your mouth!!! I only make salsa a couple times a year in the fall. I make so much that I get tired of it and have to wait a whole year to make it again.
This recipe must be follwed to a tea for it to come out just right.......(can you hear the sarcasm in my typing?) Every time I make salsa it comes out different. So jazz it up any which way you want! Make it so hot your ears
steam, or so mild that you eat it all in one sitting (at least that's what 
happens when I make mild salsa).
happens when I make mild salsa).First you have to start out with the essentials. Tomatoes. Lots of tomatoes. I had a few extra. (If any of you need any they are sitting here waiting for good homes.)
The other ingredients:
a couple green peppers
a red pepper
4 or 5 little red peppers (bigger than a chili pepper)
an onion
some fresh garlic
roasted peppers from the farmers market (medium heat)
a bit of olive oil
spices (whatever you find in the cuboard.....salt, pepper, garlic salt, onion powder, cumin, season salt, Emril, crushed red pepper...you know....whatever you think will make it taste fabulous!!) and jalepenos. Chop all that up ( you can make it chunky or not so chucky, whatever you prefer) and mix it all up and throw it into a jar. You have to eat it fast because it's fresh food and won't save for too very long.....but that's okay because it'll taste so wonderful you won't be able to stop yourself once you start! That's about it. If you want it more Southwesterny, add yellow pepper and corn and olives.
I told you this was a complicated difficult recipe.
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