DICED VEGETABLES:

1/2 cup tomatoes
1/4 cup red peppers
1/4 cup green peppers
1/4 cup yellow onion
1/4 cup red onion
1/4 cup serrano peppers
1/4 cup poblano peppers
1/4 cup peeled cucumber
1 clove garlic
1 tbsp. jalapeno pepper (optional)
1 tbsp. hababero pepper (optional)

BASE:

freshly squeezed lime juice (from 1/2 lime)
1/2 tbsp. tomato juice
1/2 tbsp. apple cider vinegar
1 tbsp. fresh cilantro, finely chopped

Mix diced vegetables together in large bowl. In separate bowl, mix base. Add base to vegetables; mix well. Place in sealed container. Chill in refrigerator for at least two hours.

Note: For best results, use only fresh vegetables. For hottest salsa, do not remove seeds from jalapeno peppers (all other peppers should have seeds removed). Only the firmer, outer parts of the tomato and cucumber should be used to avoid excessive liquids.

Makes 16 oz. salsa.

Submitted by: Steve Curtis