Salsa Fresca de Nogales
2 medium-large ripe tomatoes, finely chopped
1/2 medium white onion, very finely chopped
1/4 large green bell pepper, finely chopped
1/4 large red bell pepper, finely chopped
1 clove garlic, pressed
VERY finely chopped, seeded jalapeño pepper to taste
Any other Mexican-style veggies you'd like to add (increase amount of chopped tomatoes if adding spicy peppers)
Mix all ingredients except jalapeño pepper in a bowl. Begin adding the jalapeño in 1/2 teaspoon portions until you reach your desired spiciness.
Salsa should sit at least ten minutes before serving so the flavors can fuse together. Store with a tight fitting lid in the refrigerator.
I usually chop my salsa by hand because its more aesthetically pleasing that way, but if you want to save time you can just throw everything into a food processor. If you do it that way you can choose to keep it as salsa, or make it into a liquid picante sauce.
TIP: SALSA SHOULD NOT BURN THE THROAT, AND SHOULD NOT BURN ON THE FIRST BITE. HOWEVER, YOU SHOULD BE LEFT WITH A TINGLE AFTER TAKING THE FIRST BITE, WITH THE SALSA GRADUALLY BECOMING SPICIER WITH EVERY BITE.