Fresh Tomato Salsa

• 2 jalapeno peppers, stemmed
• 2 serrano chili peppers, stemmed
• 2 yellow wax chili peppers, stemmed
• 3 radishes, trimmed
• 3 garlic cloves
• 1 bunch scallions, trimmed (green onions) or 12 medium onion
• 2 medium tomatoes
• 1 cup cilantro leaf
• 14 teaspoon salt
• 1 tablespoon tomato paste
• 12-1 cup water

1. Coarsely chop the chili peppers, radishes, garlic, scallions, tomatoes, and cilantro in a food processor or with a chef's knife.
2. Transfer to a bowl.
3. Add the salt, tomato paste, and water.
4. Stir to mix well.
5. Use right away or cover and refrigerate for up to 10 days.
6. TIPS: If you are using a food processor to chop the vegetables, be sure not to overprocess them.
7. The pieces in Fresh Tomatoe Salsa should be coarse and chunky, not minced.
8. How much water you add depends on how full and juicy the tomatoes are.
9. If they are soft and ripe, 1/2 cup water is enough, but if they are very firm, add more, up to 1 cup or so.

peppers, serrano chili peppers, yellow wax chili peppers, radishes, garlic, scallions, tomatoes, cilantro leaf, salt, tomato paste, water

Taken from www.food.com/recipe/fresh-tomato-salsa-340927 (may not work)