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1
This must sit overnight to come into its full flavor, so be sure to plan ahead!
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2
In a large bowl, combine tomatoes and onion.
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3
Mince and add the garlic.
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4
Finely chop and add the cilantro.
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5
Split and seed the Anaheim and jalapeno peppers.
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6
Finely chop them and add them to the mix.
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7
If you can take the heat, leave the seeds in!
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8
Core and remove the seeds from the bell peppers.
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9
Cut them into a medium dice, approximately the same size as you cut the tomatoes.
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10
(Any color combination is fine, but the more colors you use, the prettier the salsa will be.)
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Put the bell peppers into the bowl with the rest of the goodies.
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12
Add the zest and the juice of the lime.
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Add as much black pepper as you like.
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14
Season lightly with garlic salt and kosher/sea salt.
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15
Mixt to combine.
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16
Put some plastic wrap over the bowl.
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17
Let it sit overnight in the fridge.
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18
Adjust seasonings before serving, adding Tobasco or another type of hot sauce if you want more heat.
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19
Until the veggies get a chance to marinate together with the lime juice and the flavors begin to meld, its difficult to judge the amount of salt.
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20
Its also difficult to judge the heat level until the jalapenos have had time to settle in.
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21
Sitting is key!
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22
If youre serving with chips, its also a good idea to taste this with a tortilla chip before adding more sealt (because often, chips are salty!
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23
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