Summer Tomatillo Salsa

• 1.5 pints cherry tomatoes, chopped into quarters
• 3 tomatillos, diced small
• 1 red bell peppers, diced small
• 2 jalapenos, seeds removed and diced small
• 2 cloves garlic, peeled and minced
• 1 bunch green onions, sliced thin
• 1 handful fresh cilantro, roughly chopped
• 1 handful parsley, roughly chopped
• 1 lemon, squeezed
• 1 drizzle olive oil
• Pinch salt

1. Chop all ingredients into consistent, even sized 1/4" pieces. As you chop through ingredients, place them in a large bowl.
2. Add a generous drizzle of olive oil, the juice from one lemon, and a pinch of salt. Toss and taste for seasoning. Add more salt if needed.
3. Let the salsa sit (covered) in the refrigeration for at least a couple hours before serving. You could even make this salsa a day in advance need be.
4. Serve is a large bowl with your favorite chips.

tomatoes, red bell peppers, jalapeufos, garlic, green onions, cilantro, handful parsley, lemon, olive oil, salt

Taken from food52.com/recipes/40165-summer-tomatillo-salsa (may not work)