Salsa

• 1 medium sweet yellow pepper
• 2 large poblano peppers (dark green)
• 2 large cubanito peppers (light green)
• 1 jalapeno pepper
• 1 scotch bonnet pepper
• 3 perfectly ripe tomatoes
• 1/2 head garlic, peeled and crushed
• 2 Tbsp. fine chopped basil
• 2 Tbsp. fine chopped parsley
• 2 Tbsp. fine chopped cilantro
• 1 medium onion, chopped
• 1/4 to 1/2 c. extra virgin olive oil
• 2 lemons
• salt and pepper to taste

1. Medium chop, yellow, poblano and cubanita peppers; de-seed and fine grate jalapeno and scotch bonnet pepper (if very hot salsa is desired, do not de-seed). Peel, de-seed and fine chop tomatoes. In large bowl mix pepper, tomatoes, garlic, herbs and juice of 1 lemon. Add salt and pepper; refrigerate 1/2 hour. Toss again and add oil and lemon juice. Salt and pepper to taste.

sweet yellow pepper, peppers, peppers, pepper, scotch, tomatoes, garlic, basil, parsley, cilantro, onion, extra virgin olive oil, lemons, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981288 (may not work)