[who knows what evil?]

I have nearly seventy tomato plants, but I REALLY like salsa. :-)

Storms knocked a couple of jalapenos off last night... they were quite tasty in this morning's scrambled eggs.

[Qiviut]

I am sure you have a “go-to” salsa recipe .... this is mine:

https://farmbellrecipes.com/wonderful-salsa/

Read the comments - people love it! My family begs for it, but I’m not raising enough tomatoes this year for canning.

Here are my notes from making this recipe several times:

NOTE: regarding hot peppers, the original recipe uses hot banana peppers, but I use jalapenos. I make 2 versions “One Jalapeno Pepper” and “Two Jalapeno Pepper” salsas. As the name describes, per batch, use either one or two jalapenos. Cut off the stem end(s) & cut the pepper into rough pieces (4-6), then chop the entire thing (all of it - membrane & seeds included) in a food processor. This keeps the heat & for those who like it hot, 2JP is what they get. For milder, 1JP is good.

I started adding the lime juice to increase the acidity when I was making this with fresh tomatoes - it’s good.