Sam recently posted her salsa recipe, and as she said, the recipe is a very rough guideline and open to a lot of improvisation. This time was the closest I've ever made it to her actual recipe. In the summer, typically go to the farmer's market and get whatever tomatoes and hot peppers look best that week (I don't like tomatoes unless they're ripe). Sometimes this means heirloom tomatoes (very sweet and juicy), sometimes I roast the hot peppers (poblano peppers seem to work well in this regard), sometimes I add in bell peppers, etc. Black beans and/or corn are also nice additions. Here is this week's attempt:
looks pretty good, eh? I heap this stuff on my tortilla chips - a lot more than I can say for store-bought salsa. The recipe below reflects what I did this time...
4 medium tomatoes, seeded
2 cloves garlic
1/2 red onion
1 serrano pepper, seeded
1 jalepeño pepper, seeded
juice of one lime
Fresh basil leaves
Fresh ground pepper and Kosher salt, to taste
Chop ingredients, and combine. Chill for at least an hour to let flavors co-mingle.