2 large green bell peppers
3 large cloves fresh garlic
4 large scallions
3 large Roma (plum) tomatoes
1/3 cup fresh cilantro leaves & tender stems
1 or 2 fresh limes
1 tsp. salt
1 (or more) large cayenne peppers (optional)

Cut peppers vertically into 4 sections. Discard seeds and membranes. Slice peppers vertically into 1/4 strips. Cut strips into 1/4 to 3/8-inch pieces. Sizes are approximate. Place cut up peppers in a large bowl.

Peel and mince 3 large fresh garlic cloves. Add to bowl. Remove roots and trim 4 large scallions and finely chop. Add to bowl. Place about 1/3 (unchopped) fresh cilantro leaves and tender stems in a sieve and rinse thoroughly under cold running water. Shake out excess water and pat dry between paper towels. Chop finely on clean cutting board and add to bowl.

Add juice of fresh limes. Add 1/2 teaspoon salt and mix thoroughly. Rinse and slice 3 Roma tomatoes vertically to about 3/8-inch wide strips. Then cut across the strips to about the same size. Add to bowl and the other 1/2 teaspoon salt. Mix thoroughly and taste.

AS-YOU-LIKE-IT:

This is where the As-You-Like-It comes in; you may add more garlic, cilantro, salt, lime juice, etc to your taste. At this stage, you have a mild flavorful chunky salsa, suitable for taco or burger toppings, salads or omelets, etc. It is also where you add the heat, if desired.

Remove and discard the seeds (or not) and membrane from 1 large cayenne pepper. Cut pepper into sections and slice vertically into very thin (about 1/8-inch wide) strips. Cut strips into equally small pieces, add to salsa and mix thoroughly, and taste. If you want to add more heat I'd suggest adding 1/2 pepper at a time.

Note: This recipe calls for cayenne peppers but you may substitute other peppers of varying degrees of heat.

Submitted by: David Reilly, Shelton, CT