Fresh Garden Salsa

I can't even take credit for this recipe, it belongs to my husband.  He's been making it as long as I've known him, on the grilling holidays of summer and if we're really lucky--Superbowl Sunday.  

There are only a few ingredients, so everything should be super fresh from your garden, farmstand, or local grocer.  Make it in the morning and let it sit in the refrigerator so the flavors can marinate together until you're ready to serve it.  Tomatoes need a lot of salt, but only add a little when you make it or all the juices will render out and it will be a soggy, watery mess.  Finish it with course salt before serving and the flavors will pop on every tortilla chip you scoop, promise :)

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(WHAT YOU WILL NEED)

This is the base recipe.  Use as much of the ingredients as you like.  My daughter and I are salt-aholics, so we go crazy at the end but you're probably smarter and healthier.  I also load on the lime juice.  And you can easily make more by just doubling the ingredients--

3 or 4 ripe beefsteak tomatoes, chopped

1 small yellow onion, chopped

2-4 fresh serrano or jalapeno peppers, seeded and finely chopped

fresh cilantro or Italian parsley (or both), roughly chopped

salt

4 or 5 fresh limes, juiced.  You will also want the zest from one of them 

your favorite tortilla chips (I use the flat lime-flavored chips)

In a bowl, stir together the tomatoes, onion, chilies, herbs, sprinkling of salt, zest of one lime, and some of the freshly squeezed lime juice.  Cover and let sit in the refrigerator to blend flavors.

When ready to serve, remove from refrigerator and stir well.  Add some more of the lime juice (you may or may not use it all, depending on your preference) and sprinkle generously with salt to taste.  Serve with chips.