- 3 Medium Tomatoes or 6-7 Roma Tomatoes
- Half of One Red Onion
- 1 Poblano Pepper (or you can use a jalapeno if you like it a bit more hot)
- 3 Sweet Peppers- red, orange or yellow-- ideally one of each.
- 5 Cloves of Garlic (chopped small)
- The juice of 1 Lime
- 1 Tbs. Olive Oil
- 1 Tbs. Table Salt
- 1/4 cup Fresh Cilantro- Roughly Chopped
- Cut your tomatoes in half and squeeze the halves over the sink to get out most of the excess juice and seeds. Set them aside.
- Cut the ribs out of each pepper unless you want it really spicy. You will now want to chop each vegetable-- either by hand (this takes a while to get uniform pieces) or in a food processor. If you use a processor, roughly chop each type into large chunks by hand and then pulse them about 5 short times.
- Process each item individually, (tomatoes, then peppers, onion, etc.. ) if you try to do them altogether you may end up with cold salsa soup!
- Once you process the tomatoes, set them in a colander over the sink to drain for about 15-20 minutes. A lot of the liquid will drain out-- in the mean time, you can pulse each of the other veggies.
- Once all your peppers and onion are ready to go, mix them together in a glass bowl with the Olive oil, salt, lime juice and cilantro and then add back in your tomatoes.
- Chill well and then try NOT to eat the entire bowl in one sitting.