Now that the tomatoes are here, I can’t think of a better reason to make our favorite tomato salsa. This is the basic combination we use to dress our fish tacos. I went out to the garden and picked all the necessary ingredients (the tomatoes on the counter were from the store - the last ones we will buy this season!).
Peppers (can be mild or hot)
There isn’t a fixed quantity of each ingredient. Tomatoes are the largest contributor (tonight augmented our homegrown with 6 medium store bought), followed by equal parts peppers (1 bell, 1 med, 1 hot) and onion (6 small ones which are roughly the equivalent of 1 medium), a few cloves garlic, cilantro to taste and lemon juice to bring out the flavor in the mixture. Dice everything up and put in a bowl. Stir to combine.
The salsa can be served right away or chilled before using. It will keep in the refrigerator for 1-2 days in a covered dish (although ours rarely lasts that long). In addition to tacos, this salsa can be added to a salad, served like bruschetta on toasted bread, or over pasta.