Salsa Dishes from the Garden: Basic Fresh Salsa

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<strong>Basic Fresh Salsa</strong>
<p>Makes about 2 cups<br />
<br />
<em>For variety, try adding small amounts of fresh chopped basil, clove basil, oregano, epazote, or thyme, or a squeeze of lemon or lime juice. Green or red jalapeño or serrano peppers may be included for a hotter version.</em>
<p>• 2 or more finely chopped banana, Fresno, or rocotillo chiles, seeds and membranes removed<br />
• 2 large tomatoes, peeled and chopped<br />
• 1 medium onion, peeled and chopped<br />
• 1 clove garlic, crushed<br />
• 2 tablespoons or more chopped fresh cilantro, or 3 sprigs Italian parsley, chopped<br />
• 1 teaspoon salt<br />
• 1 teaspoon chopped fresh marjoram, or a dash of dried (optional)<br />
• Dash of ground cloves (optional)</p>
<p>1. Hold the chiles over an open flame with tongs or a barbecue fork and roast until the outer skin cracks and blisters. Place them in a paper bag to cool. Remove the skin with the tip of a sharp knife and chop the peppers.</p>
<p>2. Combine the chopped peppers, remaining vegetables, and seasonings. Chill or serve at room temperature.</p>
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Rob Proctor and David Macke grow chiles and anything else they can think of in Denver, Colorado. They are the authors of <em>Herbs in the Garden</em> (Interweave Press, 1997).

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