Always a favorite on the Fourth of July and a mainstay in Jim Young’s diet. Jim loves the colors in this appetizer. “Isn’t salsa a beautiful food?” says the chef as he prepares his masterpiece.

10 Roma tomatoes
1 medium vidalia onion
1 red pepper
3 cloves, garlic
1/2 C. or most of the head of a bunch of cilantro
3 or 4 or 5 Serrano Peppers
Juice of one or two limes or lemons
Generous amount of Kosher Salt

In a food processor, mince the onion, cilantro, garlic and Serrano peppers, put aside. Also in the processor, chop tomatoes and red pepper. Mix the two groups, add citrus juice and salt.

VARIATIONS:
1) Replace tomatoes with about the same amount of equal parts chopped mango and pineapple.

OR

2) Roast or grill everything but the cilantro.

OR

3) Use about 6 roma tomatoes, and about 8 tomatillos roasted in the oven. Will be a bit soupy, but nice flavor.

Author:       Categories: Cookbook, Salsas

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