Spicy Tomato Salsa

Made with tomatoes from my garden, and onions and peppers from my CSA. I used habanero for a real bite, but you can tone it down by using jalapenos instead.This version is chunky. If you want it smooth, puree it in a food processor when done.

You need: 4-5 medium-sized tomatoes; 1 medium-sized red onion; 1 small green bell pepper (capsicum); 4-5 cloves garlic; 1 habanero; 1 tbsp chopped cilantro (coriander leaves); salt to taste, 1 tbsp lemon juice.

How to:

1. Chop all the vegetables into small (very small) pieces. Mince the garlic.

2. Heat 1 tbsp olive oil in a saucepan. Add the onions. Stir.

3. Cook through, stirring occasionally. When they soften, add the garlic and peppers. Stir and continue cooking until peppers soften.

4. Add the tomatoes and habanero. Stir and cover. Stir occasionally, but leave covered until tomatoes liquefy. Simmer for 5-7 minutes.

5. Add the rest of the ingredients. Mix well, stir, cover and refrigerate.

Serve cold with chips. If you can let this sit a couple of days before eating it, the flavor sets beautifully. I found the habanero toned down in hotness, but went up a few notches in flavor. Very delicate, in a burn-your-tongue-off way.