Fresh salsa can be made just before serving with chips or as a condiment for a main course. When chopping fresh hot peppers, add the seeds to this fresh salsa for more heat.
Finely mince 4 hot peppers, include seeds (discard seeds for less heat) and combine in a small bowl with 1 sweet pepper and 8 vine ripe Ensalada tomatoes, both coarsely chopped. (Can be done in a food processor.) Squeeze in the juice from two limes, Add 2 finely minced garlic cloves, fresh parsley and cilantro to taste. Season with salt and freshly ground pepper.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook