Summer Salsa

• what you need
• 6 Plum Tomatoes diced
• 2 Regular tomatoes diced
• 1 medium red onion diced
• 1/2 Green Bell Pepper diced
• 1/2 Red Bell Pepper diced
• 2 Garlic Cloves Minced
• 6 Tomatillos diced
• 1 Jalapeno diced
• 1 Melrose Pepper diced
• 1 Pablano Pepper diced
• 1 Small hot pepper of your choice, diced
• 1 Can diced green chilli peppers (these are mild)
• 1 Large bunch Cilantro, finely chopped
• 4 scallions (green onions) chopped
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons Chilli powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 2 tablespoons Olive Oil
• 1/2 teaspoon salt

1. Mix all ingredients together and taste. Adjust heat to your liking. Do not add more salt for at least an hour to allow all flavors to come together.
2. Notes You can add diced tomatoes in a can, but I suggest draining. I like to add Pablano peppers in ancho sauce, which come in a can. Only add 1 and chop, freeze remaining in sauce in freezer bag for a year, and take out as needed

tomatoes, tomatoes, red onion, green bell pepper, red bell pepper, garlic, pepper, pepper, hot pepper, green chilli peppers, cilantro, scallions, ubc, ground cumin, chilli powder, freshly ground black pepper, ground coriander, paprika, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/summer-salsa-51964401 (may not work)