My Special Salsa

I love this salsa recipe.  You can keep it chunky, or use an immersion blender to puree some of it, or even puree the whole batch in a regular blender for more of a chain restaurant style salsa.

Ingredients:

• 6 large tomatoes, chopped

• 1T minced garlic

• 4T chopped fresh cilantro

• 2 large Italian green peppers, chopped

• 10 scallions, chopped

• 1t sea salt

• 5-6T fresh lime juice

• 2T hot sauce (or to taste)

Stir everything together, chill for at least 4 hours.

You can adjust the heat by changing your pepper to something hot (like a jalapeno), or using more or less hot sauce.  I suggest starting low on hot sauce and working your way up.  It's easier to increase the heat level than it is to decrease it (that would involve a whole lot more chopping since you would basically need to add more vegetables).