Title: Rodd's Salsa
Categories: Salsa Condiment
Yield: 4 Servings
| 7 | | Roma Tomatos |
| 1/4 | c | Chopped Green Onions (all |
| | | The white part and some of |
| | | The green) |
| 1/4 | c | Chopped Red Onion |
| 3 | | Garlic Cloves (or more for |
| | | Garlic lovers ) |
| 1/2 | c | Chopped Cilantro |
| 1/4 | c | Chopped Celery |
| 4 | | Jalapeno Peppers, roasted, |
| | | Peeled, seeded, and chopped |
| 2 | | Habaneros, seeded an chopped |
| | | (for those that like *zing*) |
| 1/4 | c | Balsamic Vinegar |
| 1/4 | c | Olive oil |
| | | Salt and Pepper to taste |
Seed the tomatos and chop (I like to chop my tomatos with a knife rather
than use a food processor. Makes for more uniform tomato pieces.) Add all
the remaining ingredients. Allow to sit overnight (or, if your like me and
get impatient, go ahead and eat right away. It's better if it sits,
though.)