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During the late summer months, when the tomatoes, chiles, onion and garlic are all starting to ripen, I can just about live on this stuff.

It was actually a bit of a freak chance that I discovered how much better this salsa was when using cherry tomatoes. They were the first to ripen a couple of years ago, and the extra sweetness combined with the thin skin and small seeds made for a really wonderful salsa.

Preparation Time:
0.25 hours

Ingredients

• 2 cups chopped tomatoes, preferably sweet cherry tomatoes, including seeds and juice.
• 1 medium/large red burgermaster or walla walla onion fresh from the ground, chopped
• 2 homegrown hot garlic cloves (about the size of 8 store bought cloves), minced.
• 2-4 jalapeños, chopped. Seedpod removed, veins and some seeds left in.
• 2-4 fresno chiles, same as above.
• 1 handful of cilantro, chopped.
• Juice of 1 lime.
• A couple of splashes of brown rice vinegar.
• 1 tsp of salt to draw out the juice. Add more to taste later.
• A few dashes of chipotle powder and whatever other ground chiles strike your fancy

Cooking Instructions
Chop everything up and mix it together in a bowl. Let it sit in the fridge for 3 hours and you will be in salsa heaven. By the next morning it will be even better.