Tomato Salsa

• 1/4 cup minced green jalapeno chilies, seeds and veins removed
• 1 cup minced white onions
• 15 to 20 ripe red cherry tomatoes
• 1 large plum tomato
• 1 orange tomato (see note)
• 1 medium-size sweet green or yellow pepper, seeds and veins removed
• 4 to 6 drops Tabasco sauce, or to taste
• Salt and freshly ground white pepper to taste

1. Put chilies and onions in a bowl.
2. Using a very sharp knife, chop all the tomatoes into rough cubes 1/4 inch or less to a side.
3. There should be about 3 cups altogether.
4. Add the tomatoes, with their juice, to the bowl.
5. Chop the sweet pepper into rough cubes 1/4 inch or less to a side; add to the vegetable mixture and mix thoroughly.
6. Taste, and add a few drops of Tabasco, salt and pepper, adjusting seasonings to taste (remember that the flavors will develop as the salsa sits awhile).
7. Cover loosely with plastic wrap and set aside for at least half an hour.
8. If setting aside or storing for longer periods, salsa may be refrigerated, but the flavors are best just slightly chillier than room temperature.
9. Serve with corn or tortilla chips to dip.

jalapeno chilies, white onions, tomatoes, tomato, orange tomato, sweet green, tabasco sauce, salt

Taken from cooking.nytimes.com/recipes/10342 (may not work)