Tomato Salsa

(Great a a dip or accompaniment to mexican food such as Beef or Chicken Tacos or Fajitas)

Ingredients:

10 Small Tomatoes
5 Medium-size Jalapenos
3 Medium-size Tomatillos
1 Bunch of Green onions
1 Bunch of Coriander
1 Red Pepper
1 Lime (Squeezed)
3 Banana Peppers(yellow)
3 tsp of Black Pepper (Ground)
3 tsp of cayenne Pepper (Ground)
3 tsp of Sea Salt (Air-dried)
3 Squirts of any Tabasco

*Optional* Red Chili, Habanero, or Serrano peppers can be added to make this salsa SPICY! I prefer Serrano, readily available in most stores, not too hot, just hot enough to make it tasty without being too hot to distract from the flavor.

The red ingredients should be equal to the green/yellow (1/2 and 1/2)

Method:
1. Cut off the ends of all the peppers, tomatoes, onions, lime, etc.
2. Can cut the stalk part off the cilantro too, keep just the leafy part.
3. Cut into manageable size if using a hand salsa maker. Otherwise just throw in the blender and reach desired consistency. I prefer small diced salsa, not runny, not chunky as this evenly distributes flavor, especially if left overnight (recommended for flavor disbursement).
4.Make sure to stir well if you use hand-operated device, to get the ground ingredients and sea salt mixed in well.

Recommended wine would be a crisp white such as a Chenin Clanc or Sauvignon Blanc try:

Tesco Finest Ken Forrester Chenin Blanc 2009, £5.99 from Tesco

or

M&S Flagstone Knock on Wood Sauvignon Semillon 2008

Both are great with spicy mexican food!!!