Salsa!

No, I don't mean the dance.

I didn't update this blog when I made my batch of salsa recently, so I wanted to post the recipe, so here you go!

2 Medium Tomatoes
2 Serrano Chile
1 Jalapeño Chile
2 Cubanelle Chiles
1 Orange Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Green Bell Pepper
1/2 of 1 Large Red Onion
16 oz of pureed tomatoes
1/2 Lime
1/2 small bunch of Fresh Cilantro
1 TBSP Kosher Salt

Cut the Chiles in half and scrape out the seeds. Lay them flat, skin side down, and with a knife placed flat, cut out the ribs, leaving the flesh and skin in tact and cut into 1/4" cubes. (For a more spicy salsa, simply chop the chiles whole into 1/4" cubes.)
Cut the Bell Peppers in quarters and cut them the same way as the Chiles, removing the ribs.
Chop the Tomatoes into 1/4" cubes.
Chop the Red Onion into 1/4" cubes.
Separate the Cilantro leaves from the stems and rough chop.
Combine all chopped elements in a large mixing bowl and add the pureed tomatoes (but not the cans).
Cut your lime in half and juice in hand or over a strainer to remove the pulp.
Stir loosely with a large spoon to combine, chill for 2 hours to allow flavours to meld.
Sprinkle in Kosher Salt to taste; about 1 TBSP.

Serve with your favourite dipping chips. I served it with white corn tortilla chips.

Here's the best thing: It gets better as it chills in the fridge; the flavours just get better and better. :)

Enjoy!