3 large tomatoes, diced
2 jalapeños, finely diced
2 Serrano peppers, finely diced
2 cloves of garlic, finely diced
1/2 to 1 large red onion, diced (or one small or 3-4 miniatures)
1 tsp. cumin
1 tsp. oregano
Juice of one lime
Sea salt & pepper to taste
Combine all ingredients. Done!
Comments: The heat level is fairly high on this one (our jalapeños and Serranos were both pretty hot) so adjust as desired. Also if you are a cilantro kind of person, I would suggest adding chopped cilantro too. Since I am not, I excluded it from my version. Also, if you find this makes too much salsa than you can use up, keep in mind you can add to other dishes. I have added to cooked whole beans, refried beans, soups, and even sautéed vegetables for a kick. You could use it to flavor a meatloaf or add to baked chicken. Serve on top of omelets, burritos, fajitas, corn fritters, chicken or any meat, etc. I have read that it lasts anywhere from 5 days to 2 weeks in the refrigerator, but I cannot say for sure since ours never lasts that long! I think this recipe makes about four to six cups, but our tomatoes are the very large heirloom variety.